{New Recipie} Healthy Raw Food Pad Thai

by | Apr 29, 2016 | Body + Health | 0 comments

While I’ve been living in Australia, I’ve been “cooking” more and experimenting in the kitchen with new dishes that I’m excited to share with you. I eat mostly raw food because I feel most energetic and vibrant when I do, but I also know that it’s so good to get all of those nutrients in for my digestion and overall health.

One of my favorite foods when I lived in Thailand was Pad Thai, but unfortunately it can be one of the most unhealthy dishes when they use white noodles, msg, lots of sugar and other additives. I was excited to perfect a Pad Thai recipe that is not only raw, but filled with nutritious ingredients.

Plus, it’s so easy to make!

Even my partner, Peter, said if all raw food was like this, he would go raw, too!

 

Raw + Healthy Pad Thai

(click to tweet it)Carmen Marshall's healthy pad thai recipe
Serves 4-6
Prep Time 20-30 min

Noodles
2 large zucchinis
2 large carrots
1 bag of Raw Kelp Noodles (Sea Tangle or
Gold Mine are two great companies)
1/2 red pepper, cut into very thin strips
10 snow peas, cut into very thin strips
handful of sesame seeds
1/4 cup cashew nuts
10 fresh mint leaves, finely chopped

Dressing

4 tablespoons olive oil (I like Udo’s 3-6-9 Blend)
15 springs of fresh coriander (cilantro)
3 TBL raw almond butter
2 TBL raw tahini
1 TBL maple syrup
juice of 1 lemon
1-2 small hot/chile peppers (depending if you like a little or more spice)
1/4 tsp himalayan salt (8 good twists of a salt shaker)

 

Tip:

If you like things a little saltier (I don’t) you can add 1-2 tsp of Tamari sauce. Or simply add the Himalayan Salt Shaker to the table :)

 

Preparation:

1. Chop cashew nuts and fresh mint leaves and place to the side.
2. Rinse Kelp Noodles thoroughly and place to the side to fully drain.
3. Use a vegetable peeler to peel the flesh of the zucchini into strips around the core. Discard the seedy centers. Repeat for the carrots.
4. Meanwhile, make the dressing. Strip coriander / cilantro stocks of their leaves and then place the leaves and the rest of the dressing ingredients into a blender or food processor with 4.5 tablespoons of water and blend until smooth.
5. Place noodles, carrots, zucchini, pepper and/or snowpeas, sesame seeds and cashews in a large bowl. Mix with your hands. Pour the dressing over the mixture and toss/mix with forks. Sprinkle the mint on top.

Voila! Super yummy lunch or dinner that will also keep for 1-2 days in the fridge.

 

Looking for more recipes + tips?

We teach you more about finding a balance that works for you and share lots of healthy recipes in the SexyFit™ Nutrition Challenge (click here to join our May Challenge)

Give it a try and let me know what you think in the comments below!

 

Carmen xo

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