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A great twist to the original pad thai
On my mission to find the best raw recipes for myself, I saw this idea for raw “pad thai.” I was so excited to make this, and when I ate it for lunch, I knew I had to let Richard try it when he got home. When I started to describe the ingredients and how I made it, he said, “so you basically made an Asian salad.” Well, yes, my fiance is right. Technically it is just a salad, but doesn’t it sound so fancy to say raw pad thai? And this recipe is so delicious, you won’t even know you’re eating a salad. You’ll think it’s the real thing! And much better for you. This is something you could make a big batch of, save the dressing in a separate container, and make it last all week. That’s what I did! It was my lunch for a good week.
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KelliDroze added Raw “Pad Thai” to Food
06 Sep 05:27
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Alissa B. favorited Raw “Pad Thai”
01 Sep 19:46
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Carissa C. published their project Raw “Pad Thai”
31 Aug 06:00
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Step 1Prep vegetables. Add the zucchini, carrots, pepper, sprouts and cabbage into one or two large bowls. Toss with hands to combine.
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Step 2Prepare the dressing by processing all dressing ingredients in a mini processor (or use an immersion blender). The dressing may seem a bit thin at first, but it thickens as it sits. If you store it for a couple of days, add a bit of rice vinegar, water or squeeze some lime juice to mix it and thin it out again
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Step 3Top bowls with edamame, green onion, hemp seeds, and sesame seeds. Pour on dressing. Then top off some raw nuts like peanuts or cashews for added deliciousness.
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Step 4Note: You can add tofu, mushrooms or any other ingredients that are your fave in pad thai.
