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Raw pad Thai

Name: Raw pad Thai
Prep time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 1 small zucchini, spiralised or grated; 2 carrots, spiralised or grated; 1 red capsicum, seeds removed, very thinly sliced; 80g cabbage; 100g snow peas, trimmed, thinly sliced lengthways; 80g bean sprout; 150g edamame beans; 250.00 ml Thai basil leaves; tbs toasted seed mix in shoyu (from health food shops); 1 garlic clove, crushed; 70g butter; 40.00 ml lime juice; 50.00 ml pure maple syrup; 10.00 ml sesame oil; 1 tsp grated ginger

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by Valli Little

delicious. team

Jan 17, 2016

This raw pad Thai is a crisp, nutrient rich take on the classic Thai noodle dish making it a perfect vegetarian alternative to the universally adored chicken version. You can access this recipe in delicious. Feel Good Food (ABC, $39.99) by Valli Little, available now in bookshops nationally.

1 small zucchini, spiralised or grated
2 carrots, spiralised or grated
1 red capsicum, seeds removed, very thinly sliced
1 cup (80g) finely shredded white cabbage
100g snow peas, trimmed, thinly sliced lengthways
1 cup (80g) bean sprouts, trimmed
1 cup (150g) frozen podded edamame, thawed
1 cup Thai basil leaves
tbs toasted seed mix in shoyu (from health food shops)

Pad Thai Dressing

1 garlic clove, crushed
1/4 cup (70g) almond butter or pure peanut butter
2 tbs lime juice
2 1/2 tbs pure maple syrup
1/2 tbs sesame oil
1 tsp grated ginger

Method

1.

For the dressing, place all the ingredients in a blender with 2 tbs filtered water and whizz to combine, adding a little more water to thin the mixture if necessary. Season and set aside.
2.

Place the zucchini, carrot, capsicum, cabbage, snow peas, bean sprouts and edamame in a large bowl. Add the dressing and toss to combine. Divide among serving plates, top with the basil and serve with toasted seed mix.