Raw Pad Thai with Vegetable Noodles
By Claire Georgiou, Reboot Naturopath, B.HSc ND
If you love Thai food and the benefits of raw food, this recipe is for you. Raw food prep can be intimidating, but this quick and easy meal is sure to win you over. With a little bit of chopping and mixing up a quick dressing, you can enjoy this meal as a side dish or main. It’s a light, refreshing and packed with micronutrients.
Ingredients
- 2 zucchinis, spiralized*
- 2 carrots, spiralized
- 1 cup of red cabbage, finely sliced
- 1 cup of green cabbage, finely sliced
- 3 green scallions, chopped
- 1 cup of fresh cilantro, chopped
- ½ cup of fresh mint leaves, chopped
- 1 long red chilli, chopped and deseeded (optional)
- 1 extra lime to make wedges for serving
Dressing:
- 1/4 cup raw nut or seed butter (try almond, peanut or sunflower seed)
- 1 garlic clove, crushed
- ½ cup of lime juice (about 6 limes)
- 1 tbsp of maple syrup
- 3 tbsp tamari
*Don’t have a spiralizer? You can simply finely chop all of you veggies or use a vegetable grater.
Directions
- Prepare the vegetables as directed.
- Mix the dressing ingredients together and combine well.
- Mix the spiralized carrot and zucchini with the remaining ingredients then toss in the dressing, and combine well.
- Serve with lime wedges.
Optional: Add marinated tofu for some extra protein.
Prep Time: 15 minutes
Total Time: 20 minutes
Servings: 2-4
Substitutions
Cabbage – kale, spinach
Scallions – red onion