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–+ servings
Raw Pad Thai with cashew cream sauce
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Yield: 4 portions

RAW PAD THAI WITH CASHEW NUT BUTTER

Prep Time: 45 minutes
Total Time: 45 minutes
This dish is totally raw and the sauce is simply amazing. I love to cook it during spring and summer, un regal.
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Ingredients
 

NOODLES

  • 1 carrot spiralized, (or julienned)
  • 3 small zucchinis or 1 ½ big zucchinis spiralized, (or julienned)
  • 1 daikon spiralized, (or julienned)
  • 1 cup red cabbage, shredded
  • ½ yellow bell pepper, julienned thinly
  • ½ cup edamame (shelled), (or green peas)
  • 3 leaves Kaffir, chopped and ribs removed

SAUCE

  • 1 tbsp ginger (freshly grated)
  • 1 garlic clove, peeled and chopped
  • ½ cup cashew butter
  • 2 tbsp tamari
  • 1 lime juice (2 Tbsp)
  • 1 tbsp rice vinegar
  • 1 tbsp water (or more for thinner consistency)
  • 3 leaves Kaffir chopped (ribs removed)

TOPPING

  • 1 spring onion, sliced thinnly
  • 1 cup roasted cashew nuts (coarsely chopped)
  • 1 cup fresh coriander leaves

Instructions
 

NOODLES

  • Use a vegetable peeler or a spiralizer (if you have one) for the carrot, zucchinis and daikon to make noodles. If you use a peeler for the zucchinis, discard the seedy centre.
  • Shred the red cabbage and julienne thinly the yellow bell pepper.
  • Combine them all in a large mixing bowl and add the edamame and the chopped Kaffir leaves.

SAUCE

  • Put all the ingredients in a food processor or a blender and pulse or blend until smooth.
  • Pour the sauce over the noodles and mix everything together.

TOPPING

  • Sprinkle the spring onions, roasted cashews and coriander on top.
Did you make this recipe?Tag @live.and.taste with hashtag #liveandtaste on Instagram. I love to see what you make!