skip to content

Raw Pad Thai

28 October, 2014

By Jenni Madison

This was one of my favourite recipes that I learnt at 
the raw food classes on my recent trip to Thailand. 
So delicious, light, healthy and easy to make.

Ingredients:

1 x whole large zucchini
1 x spring onion (chopped finely)
1/2 cup fresh coriander (chopped with stalks finely)
1/4 cup raw cashew nuts
1/4 cup bean sprout
1/2 cup tamarind sauce
1/4 cup bell pepper (sliced thinly)
1 1/2 tblsp coconut flower nectar
1 tblsp Bragg sauce
1 pinch sea salt

What to do:

Mix tamarind sauce, salt, coconut flower nectar and bragg sauce together. Blend the mixture with cashew nuts in a high speed blender until smooth.

Using a spurulizer, cut the zucchini into pasta. Add spring onion, coriander, bell pepper, bean sprout to the zucchini. Dress with the blended sauce and stir through.

Garnish with lime and spring onion. 

Enjoy!

COCONUT OIL
RECIPES
FAQ