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PAD THAI (RAW)

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Pad Thai (RAW)

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Sweet

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Basics

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Holidays

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Raw, Paleo, Vegan, Vegetarian, Gluten Free, Organic
Heart to Plate, Pad Thai (RAW)

Ideas and recipes from sunny Australia, for nourishing,
wholesome foods, prepared
with holistic ingredients that
love you back.

Thai cooking is carefully balanced to bring out all the different flavours in a dish. Their recipes are based on blending five basic flavours: salty, sweet, sour, bitter, and hot.

 

You probably know Pad Thai as a rich, stir-fried rice noodle dish commonly served as a street food or at casual local eateries.

 

But have you ever tried a super healthy, zesty raw-vegan version of their most famous noodle dish?

 

It's a wonderful, fresh combination of raw kelp noodles, crunchy fresh veggies and that distinctive sweet and tangy sauce.

 

Dry roasted tamari cashews with their soft but chewy texture and plenty of  lime juice, are two of the essential ingredients. You can adjust the amount of sauce you add to the noodles according to how strong a flavour
you like.

 

This dish is a light, fresh meal, full of goodness and super easy to make.

 

Health Benefits

Cashews

are rich in iron, phosphorus, selenium, magnesium and zinc. They are also good sources of phytochemicals, antioxidants, and protein.

 

Tamari Sauce

is a source of vitamin B3, protein, manganese, and tryptophan.

 

Limes

contain outstanding phytochemicals that are high in anti-oxidant and anti-cancer properties. They are potent detoxifiers with anti-biotic effect that is protective against bacterial poisoning.

 

Kelp

contains minerals like iodine, potassium, magnesium, calcium and iron. Iodine is essential for the

formation of thyroid hormones, which regulate the body's energy production,

promote growth and development, and help burn excess fat.

 

 

INGREDIENTS

 

PAD THAI

1/2  package kelp or rice noodles

1/2 head purple cabbage

2 carrots, grated

1 zucchini, spiralised

2 spring onions

1 red/yellow capsicum

1 bunch cilantro

Raw Pad Thai Sauce (see below)

sesame seeds

lime wedges for serving

 

SAUCE

1/2 cup cashews, soaked

1 inch ginger root, peeled

1 clove garlic

1 tsp chili

2 tbsp tamari sauce

1 tbsp honey

juice of 1 limes

1 tsp ground coriander

1/2 cup water

 

NUTS

1 handful of cashews

1/2 cup tamari sauce

 

 

 

METHOD

 

 

Thinly slice all salad/veggie ingredients.

 

Place noodles in hot water for 2 min and drain well.

 

Mix all sauce ingredients in a high speed blender until smooth.

 

Soak cashews in tamari sauce
for 5 min. Lightly roast in a heated pan for 3-5 min.

 

When ready to serve pour desired amount of dressing over the veggies along with noodles, and toss well. After plating add cilantro, sesame seeds, and lime wedges.

 

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