A raw vegan pad Thai on a wooden chopping board.

A healthy and refreshing vegan raw Pad Thai.

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  • 7 Oct

    Recipe: Spicy vegetable pad Thai

    The unofficial dish of Thailand, this light, healthy spin on pad Thai uses raw vegetable noodles instead of rice noodles.

    We’ve created this recipe as part of our Cool Food project to help people make simple changes to their lives and reduce the amount of carbon in their diets.

    Could you take the Cool Food challenge and cut carbon, while saving the planet and your diet?

    Ingredients

    For the noodle salad:

    • 1 medium courgette (spiralised)
    • 1 carrot (spiralised)
    • 1 handful of beansprouts
    • ¼ Red cabbage (finely sliced)
    • 1 Yellow peppers (finely sliced)
    • 4 Spring onion (finely sliced)
    • 1 small bunch of coriander (roughly chopped)
    • 1 red chilli (finely sliced)
    • 1 tbsp sesame oil

     

     

    For the sauce:

    • 75g Sunflower seeds (soaked overnight)
    • 200ml coconut milk
    • 1 lime, zest and juice
    • 1 tsp ginger, grated
    • 1/2 garlic clove
    • 1 tsp ground turmeric
    • 1 tsp apple juice concentrate
    • 1 pinch of salt

    For the garnish:

    • 1 tbsp sunflower seeds
    • 1 tbsp pumpkin seeds
    • 2 tbsp tamari
    • 2 tsp dried dulse sprinkles
    Method
    1. To make the dressing put the drained sunflower seeds, coconut milk, ginger, garlic, turmeric, apple juice concentrate, lime and salt into a blender and blitz until smooth and has the consistency of double cream. Taste for seasoning and place one side.
    2. Next, it’s time to make the crunchy seed topping. Place a pan on a medium / low heat, add the sunflower and pumpkin seeds and gently toast for 3-4 minutes. Add the dulse followed by the tamari, the tamari should instantly bubble and reduce in the heat of the pan to coat the seeds and create a salty seasoning. Once the tamari has all dried up put the seeds in a bowl and leave to cool.
    3. Place all of the vegetables, coriander and sesame oil into a bowl and mix well.
    4. To serve coat your bowls with a layer of dressing, tilting the bowls to cover the entire inside of the dish. Now divide the prepared vegetables into the bowls and top with the toasted seeds.