So I’m calling this a pad thai because, well, I can since it’s my blog, but also because the flavours, textures, and the look resembles that of a pad thai.
So lets stick with it and move forward. After all, it’s not the name that matters, but the flavours, which this definitely has!
Such a delicious crunch from the raw veggies, with the creaminess from the avocado and the sauce turning what could’ve been a plain dish into something delicious.
That brings me to this sauce.
Ohh god this sauce! It’s deliciously creamy, with the perfect umami saltiness from the tamari and an amazing kick from the ginger and the chilli. I love making just a little bit extra and having it as a dip for some chopped veggies. It’s heavenly!
You can absolutely get creative with your veggies here.
Courgettes/Zucchinis would be a great addition, as would some finely chopped purple cabbage. Play around with what you have at home, it’s supposed to be a no-stress approach to pad thai.
So for noodles in this I used some kelp noodles. If you haven’t had them before, they are very bland, which is putting it mildly! These stringy babies actually have no taste at all, which means they’re the perfect vessel to absorb all the delicious flavours from the sauce, and it also won’t interfere with the veggies.
They’re also virtually carb-less. I don’t specifically promote a low-carb lifestyle, but for those of you who are indeed watching their carb-intake, kelp noodles are absolutely low-carb.
A super simple but delicious raw pad thai made with kelp noodles. The perfect way to sneak in a rainbow of veggies into a bowl and enjoy every single bite, especially with the deliciously creamy almond butter sauce!
Author: Teffy Perk
Recipe type: Vegan, Raw, Gluten Free
For the Noodles
1 packet kelp noodles
1 packet snow peas
1 red pepper
2 large carrots (I used purple and orange)
1 punnet cherry tomatoes
2-3 large handfuls mung bean sprouts
Large handful of coriander/cilantro, mint, and thai basil
4 tablespoons black sesame seeds
⅓ cup (80ml) almond or peanut butter
½ cup (125ml) tamari
¼ (60ml) tablespoons coconut milk
Thumb-sized piece of ginger, grated
1 red chilli, deseeded if necessary
⅓ -1/2 cup (80ml-125ml) water
2 limes, juiced
2 cloves garlic
1 tablespoon coconut sugar (optional)
almonds & cashews (I lightly toast mine)
Rinse your kelp noodles under running water and set aside.
Then start by chopping your veggies. You can get creative here and julienne or spiralise the carrots, or just grate them if you’re rushed for time/can’t be bothered. Thinly slice the snow peas and the red pepper, halve the cherry tomatoes, and dice the avocado.
Toss the chopped veggies, kelp noodles, sprouts, herbs and sesame seeds together in a large bowl.
To make the sauce simply place all the ingredients into a small blender until smooth and creamy - you could also whisk it by hand. If doing by hand, finely mince the garlic and chilli. Start with ⅓ cup water and add more accordingly, depending if you want a thinner or thicker sauce. Taste, and adjust seasoning.
You can either toss the noodles with the sauce and serve in a large bowl, or you can portion it out into bowls and let people choose how much sauce they want.
Serve with a side of fresh chillies, some coriander/cilantro, thai basil, and nuts.
If you’re not planning on eating everything, I’d suggest keeping the sauce separate, as it’ll keep better on it’s own. What I do when I take it to work, is I take the sauce in a little glass jar and add it when I’m about to eat. Easy.
PALEO - Simply omit the beans and peas.
NUT-FREE - use tahini instead of almond butter in the sauce
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Hi, I'm Teffy, and this blog is all about inspiring a balanced life through delicious and wholesome foods. Healthy eating shouldn't be hard and stressful, it should be easy and fun! It's not about being perfect either, so go ahead and have that chocolate - and that green smoothie too!
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