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Katrina's Raw Pad Thai

Katrina’s Raw Pad Thai
Makes 4 serves

Pad Thai is definitely one of my favourite Thai dishes. Unfortunately traditional Pad Thai is made with lots of sugar, fish sauce and vegetable oil. So rather than giving up on this beautiful exotic dish, I now make a healthy, yummy version of Pad Thai.

1 tsp of minced ginger
2 limes, juiced
5 to 6 pitted dates
2 tblsp of tamari or 1 tblsp of fish sauce
2 to 3 kaffir lime leaves
3/4 cup of pure almond butter
1/4 to 1/2 cup of purified water
2 small garlic cloves or 1 large clove
1/2 cup of coriander
2 thai red chillies or 2 tsp minced red chilli
(if you love it hot – like me)

1 yellow or red onion
4 zucchini squash
2 carrots
1 red capsicum
1 cup mung bean sprouts
3 tblsp of tamari
1 tblsp of rice vinegar

To make the noodles, marinate onion in the tamari and rice vinegar for a 10 to 30 minutes. Julienne or spiralize the meat from the baby coconut, red capsicum and zucchini squash. In a bowl, combine these with mung bean sprouts and marinated onions. Finely chop up red thai chillies and add to the noodle bowl with lime juice and coriander then set aside.

To make the sauce blend ginger, garlic, red chilli, lime juice, dates, coriander, tamari, rice vinegar and kaffir lime leaves until smooth. Add almond butter with water and blend until you get a perfect texture.

Toss noodles with sauce before serving. Place onto four plates and top with mung bean sprouts, sliced almonds and more torn coriander. Serve with a little rice vinegar. Absolutely delicious and totally nutritious!!!

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