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.
Prepare 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