Step away from the take out menus here comes my Raw Pad Thai recipe.
I love a seriously good Pad Thai just as much as the next person.
What I don’t love is a bowl full of sugary, vegetable oily noodles, laden with a scant handful of veggies and pieces of puffed tofu sponged in oily dressing. Nor do I like forking out $14 for it when I know I can make something just as indulgent (if not more), far more nutritious and a hundred times more satisfying. With no cooking involved this recipe can indeed be made in a flash!
First things first – this is a Raw Vegan Dish. While I don’t advocate one type of diet to anyone and I’m all for balance, incorporating raw foods into your diet is important to ensure you’re getting the full enzymatic properties of the veggies you eat. And yes – while some veggies actually release their nutritional properties once cooked (think tomatoes) others such as culinary coriander or beautifully versatile zucchini are a nutrient powerhouse when consumed as is.
For example when you boil zucchini it destroys over a half of its potassium and one third of its phosphorous. When you cook zucchini it loses more of its all-important protein rather than its carbohydrate count. As a result, your body has to work harder to obtain all the nutrients it needs from your diet.
I’ve played around with different flavor combinations in order to replicate THE BEST Raw Pad Thai I possibly could. Hours of whisking different proportions, has finally yielded a taste bud sensation. With an abundance of ginger and garlic, colorful fresh veggies and crispy activated nuts, all ensconced in a creamy coconut and tahini dressing – this is one Supercharged Dish!
If you’re not a fan of raw food dishes, give this one a go, I promise it won’t disappoint.
Here’s a video to watch so you can see it being made in action.
Zucchini Pad Thai
- 4 Cups spiralised or ribboned zucchini
- ½ cup ribboned carrot
- 1 cup shredded cabbage
- 2 cups bean sprouts
- 2 spring onions chopped
- 1/3 cup coriander
- ¾ cup chopped activated nuts (cashews, almonds) crushed
- 1 red capsicum cut into thin strips
- 1/4 cup coconut milk
- 1 TBS Olive Oil
- 3 TBS wheat-free soy sauce
- 2 ½ TBS tahini
- 2 TBS lemon juice
- 2 cloves garlic minced
- 1 red chilli cut fine
- 1 tsp grated ginger
- 6 drops liquid stevia
- Place all Pad Thai ingredients in a bowl and mix
- Combine dressing ingredients in a jar and shake
- Pour dressing over mixture to evenly coat
- Serve with lime wedges, bean sprouts, coriander and activated almonds
Let me know what you think Lee