Here is my Christmas present to you – my spicy Pad Thai recipe ♥
This is a great recipe for those who already have some knowledge of raw food, but don’t have/don’t want to use a dehydrator. It’s much more exciting than the usual zucchini pasta with tomato sauce and spicy food, in my opinion, fools the mind into thinking you’re eating cooked.
There are so many ways you can do this recipe, I add different veggies every time, so I will post several pictures of the different kinds you can do. The photo below is the “simple” Pad Thai.
Serves: 2
Equipment: blender and peeler or spiraliser
Ingredients for the raw vegan Pad Thai:
For the noodles:
- 1 zucchini
- 2 carrots
- 1/2 jicama (optional)
Did this one in Bali where I didn’t have a spiraliser, but as you can see, using a julienne peeler makes great-looking noodles.
For the vegetables:
- 1 tomato
- 1/4 red pepper
- Handful of asparagus sprouts
- Sesame seeds to garnish
- Or if you want more veggies, put anything you like, see photo below for inspiration:
For the sauce:
- 1 cup red pepper (about half a large pepper)
- 1/4 cup peanut butter
- 1/4 cup water
- 2 tsp. tamari
- 1 tbsp. sesame oil
- 1 tbsp. onion powder
- 1 tsp. herbes de provence
- 1/4 tsp. salt
- 1/4-1/2 green chilli (to taste)
How to make the healthy Pad Thai:
- Use a spiraliser or a julienne peeler to make noodles out of the zucchini and carrots. If you don’t have either, just use a potato peeler and make the noodles wider.
- Set that aside in a bowl.
- Put all of the sauce ingredients in a high speed blender and blend until smooth.
- Cut any vegetables you like into small cubes.
- Combine all together and eat right away!
You don’t want to leave this dish in the fridge overnight, much like most raw food it will just go soggy and lose it’s flavour.
Below is the version with more vegetables and I used almond butter instead of peanut butter, so play around with the ingredients to get it right for your taste Sometimes I even turn it into a delicious noodle soup if the sauce turns out a little watery.
