The Only Raw Pad Thai Recipe You Need!
This (raw pad thai) dish was created last Saturday night after deciding what to cook for a date I had. Now, I don’t usually share too much of my dating life with everyone because…well…I haven’t been dating all that much because of work. Juggling a pretty busy schedule, coupled with a pretty bad breakup last summer, I needed time to focus on me. But, here are some of the juicy details…
Of the food of course! 😉
So, back to the date. It was Saturday afternoon and I was supposed to go to this guy’s house to cook him dinner later that evening. Cooking (dinner) is something I definitely love doing but it’s also a bit scary the first time you cook for someone, even for me. He eats healthy but isn’t plant based like I am so I was mulling my mind of what I could make that he would like while it wasn’t too much effort for a first meal, nor something that is ‘too easy,’ considering I do kind of make food for a living. I wanted to keep it as plant based as possible even if it wasn’t 100% vegan.
I was browsing my old recipes and originally thought about making the Mediterranean Lasagna from my post detox recipe book. This seemed like a yummy dish that I could adapt a little bit by adding some slices of butternut squash to make it a bit more hearty for the boy. At the last minute I changed my mind and decided to do three smaller dishes so that it was a bit less formal.
The recipe I ended up doing was this raw pad thai, which was a modified version from My New Roots. I also did prosciutto wrapped peaches that I sautéed in a pan and then did my momma’s famous guac, which is also in the post detox recipe book.
The main feature of my dinner was the raw pad thai which ended up being absolutely incredible. I mean, I really hit this one out of the park. The whole dinner went down really well and we sat outside by his pool overlooking Hollywood, having great conversation along with a few glasses of wine. I’d say the dish went perfectly with that view, perks of having date night with a Hollywood actor I suppose. I can’t dish on who of course! (Exclusive Hint: you’ve probably caught him on one of my favorite primetime series on Fox 🙈)
So now onto the raw pad thai… the key here is kelp noodles and long strips of veggies. Kelp noodles can be a total pain in the ass because they are super crunchy when you open the package and they don’t taste great this way. To soften them I put them in a pot with water and brought them to a boil, then turned the heat off and let them sit for about 20 minutes. I then drained the water out and added 1/2 the sauce, fully coating the kelp noodles while I prepared the veggies that went into the dish.
For the other parts of the dish, you want to use a vegetable peeler to create long thin strips of your carrot and zucchini, then cut thin slices of your red and yellow peppers, and finely slice the cabbage. All of these different veggies create a beautiful rainbow pad thai and a ton of texture. Mix everything with the remainder of the sauce, along with the kelp noodles in a large bowl.
To create the sauce, I just added everything into the blender (a high speed one works best) and blitzed it until the sauce was completely smooth.
Top it with cilantro and mung beans and you have an incredibly delicious, healthy, and easy meal that will impress anyone!
Lots of love,
- 1 package kelp noodles
- 1 large carrot, peeled
- 1 zucchini, peeled
- ½ red bell pepper, thinly sliced
- ½ yellow bell pepper, thinly sliced
- ¼ cup cabbage, finely sliced
- 3 tbsp organic peanut butter
- 2 tbsp maple syrup
- 1 tbsp olive oil
- ¼ cup tamari sauce
- 2cm chunk ginger
- 2 garlic cloves
- 1 lime, juiced
- 1 tbsp chili flakes
- Add the kelp noodles to a pot with boiling water then turn off heat for 20 minutes. Drain and mix ½ sauce into the pot.
- Create long thin strips of the zucchini and carrot, cut the pepper into thin strips, and finely slice the cabbage.
- Add all sauce ingredients into a blender, blending until fully combined. Mix ½ with the kelp noodles for 10 minutes. Add kelp noodles and remaining sauce onto the vegetables and mix. Put bowl into fridge for a few minutes to allow the zucchini to soften.
- Serve with chopped cilantro and mung bean sprouts.