Pad Thai is one of the most popular noodle dishes, but has few nutritional benefits thanks to it’s high sodium and fat content. With that being said, you don’t have to miss out on this classic favourite. Try this light, healthy take on Pad Thai, which uses raw vegetable noodles instead of rice noodles. And with no cooking required, it’s even easier than ordering take-away.
“This salad has everything – colour, texture, aroma, simplicity and, of course, flavour,” says Pete Evans.
Pete Evans’ Raw Rainbow Pad Thai Recipe
Preparation time: 30 minutes
YOU WILL NEED
1 large carrot
1 large zucchini
1 red capsicum, deseeded, finely sliced into long thin strips
1/8 red cabbage, finely shredded
2 long red chillies, deseeded and finely sliced lengthways
2 spring onions, cut into 5-cm batons and finely sliced lengthways
50 g (1⁄3 cup) cashew or macadamia nuts (activated if possible), chopped
sesame seeds, toasted, to serve
coriander leaves, to serve
1 lime, cut into quarters, to serve
For the dressing
3 tablespoons almond butter
3 tablespoons lime juice
2 ½ tablespoons tamari or coconut aminos
1 teaspoon fish sauce
3 teaspoons honey (optional)
1 teaspoon sesame oil
1 ½ teaspoons finely grated ginger
1 garlic clove, crushed
- To make the dressing, place all the ingredients and 3 tablespoons of water in a bowl and mix until combined. Set aside until needed.
- Use a vegetable peeler to shave the carrot and zucchini lengthways (or you can finely slice with a sharp knife). Cut each slice lengthways again into thin, noodle-like strips.
- Place the carrot, zucchini, capsicum, cabbage, chilli and spring onion in a large bowl, pour on the dressing and gently toss through with your hands to combine. Allow to stand for 10–15 minutes before serving so that the veggies absorb the lovely dressing.
- Transfer the pad thai to serving bowls, sprinkle with the nuts, sesame seeds and coriander leaves and serve with the lime wedges on the side.