Raw Rainbow Pad Thai

Raw pad thai

This recipe is super fast to make and is one of my go-tos when I’m feeling lazy (this happens most weeks…)

Vibrant, fresh and full of flavour, yet wonderfully healthy, it’s pretty much everything you could possibly want in a dish. I find this raw pad Thai is the perfect summer lunch or dinner, as it leaves you satisfied, but not uncomfortable. And it makes me smile from ear-to-ear!

Pad Thai salad

This is one of my favourite vegan recipes, and it’s just bursting with plant-based goodness. And, although it tastes utterly delicious as it is, it’s simple to adapt and works around whatever you have in your fridge. The perfect recipe to have up your sleeve to use up any leftovers come the end of the week!

Oh, and nut butter lovers…this sauce is a real treat! I could happily drizzle it over anything and everything. Let me know what you think.

Raw Rainbow Pad Thai

Raw pad thai recipe

Ingredients:

  • 2 carrots, spiralised
  • 1 courgette, spiralised
  • ½ cucumber, cut into thin strips
  • 1 red pepper, chopped
  • 2 handfuls edamame beans
  • 2 handfuls beansprouts
  • ¼ cup red cabbage, chopped
  • 1 small handful coriander leaves, chopped
  • 2 tbsp sesame seeds
  • For the sauce –
  • 1/3 cup nut butter of choice (I like peanut or almond)
  • Juice 1 lime
  • 1 tbsp coconut aminos
  • 1 tbsp maple syrup (or honey, if non-vegan)
  • 1/3 cup nut butter of choice (I like peanut or almond)
  • 1-2 tsp minced ginger (to taste)
  • ¼ tsp chilli flakes
  • 3 tbsp water

Method:

  1. Toss together the salad ingredients in a large bowl. In a separate bowl, whisk together the ingredients for the sauce, then toss through the salad, stirring to coat. Eat and enjoy!

Author: Sam

I'm a freelance health, food and fitness journalist, busy mama and recipe creator!

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