Select Page

Raw Pad Thai

by | Nov 3, 2014 | Mains | 0 comments

My love affair with Thai food started long before I visited Thailand a few years back, but my tastebuds came alive when I tasted the authentic street food and incredible variety of food that Thailand has to offer.

My favourite Thai meal? Always has and always will be Pad Thai.

Traditionally Pad Thai is made with rice noodles, which are stir-fried with eggs and tofu, and flavoured with tamarind pulp, fish sauce, dried shrimp, garlic, red chilli pepper and palm sugar, and served with lime wedges and chopped peanuts.

I decided to mix things up a bit and make a Raw Pad Thai, using Kelp Noodles and substituting a few of the other ingredients.

And the result? A deliciously fresh meal with an explosion of flavours, leaving you wanting more! And I bet you’re wondering about the flavour of the Kelp Noodles. Nope, they don’t taste like seaweed at all. In fact they are really similar to rice noodles. The only difference? Kelp Noodles are fat-free, low in carbs & calories, and are made from raw kelp (a sea vegetable) which contains a rich source of trace minerals & iodine.

Ingredients

1 packet of kelp noodles, rinsed in warm running water

OR rice noodles or courgetti noodles.

2 or 3 carrots (julienne style or peeled shavings)

1/2 cup of bean sprouts

2 spring onions, finely chopped (and extra for garnish)

1/2 a large chilli, finely sliced (and extra for garnish)

1/4 cup cashews (or peanuts), crushed (for garnish)

1/4 cup coriander leaves, ( and extra for garnish)

1 lime or lemon, quartered (for garnish)

SAUCE:

1/4 cup almond butter

1/2 cup raw organic coconut oil

2 T Tamari (or soy sauce)

1/4 cup lime juice

1 T chopped chilli

1 tsp chopped coriander

3/4 cup filtered water

Coconut sugar (to taste)

Method

* Mix together all of the noodle ingredients in a large bowl.

* Blend all of the sauce ingredients in a food processor.

* Toss the sauce with the noodle ingredients and either and leave the flavours to infuse for about an hour.

* Just before serving, divide onto plates and garnish with extra coriander, chilli and cashews & a lime or lemon wedge.

Aroi mak (very delicious!)

0 Comments

Submit a Comment

Your email address will not be published.

Heirloom tomato & walnut tart  I vegan, gluten-free

Heirloom tomato & walnut tart I vegan, gluten-free

Growing up my mom often made us a tomato tart that goes down in history as the most tasty tart I've eaten! I have the recipe in an old family recipe book, but I know it's not even worth getting out and trying to replicate it, as there are so many ingredients I won't...

Vegan Bolognese

Vegan Bolognese

The most common question I get asked is 'how do you get your kids to eat plant-based meals?' We are doing it slowly. One meal at a time. This versatile plant-based bolognese is simple to make, free of grains and legumes, full of flavour and tastes like traditional...

The Life-Changing Loaf of Bread

The Life-Changing Loaf of Bread

This is it! Probably one of the most delicious breads I've tasted! This vegan-friendly, whole-grain, gluten-free, no-knead, no-mess 'life-changing loaf of bread' has been doing the rounds on social media for some time now and I knew I just had to try it...

Pin It on Pinterest

Share This