This (raw vegan pad thai) dish was created after deciding what to cook for a date I had recently.
Now, I don’t usually share too much of my dating life with everyone because.well.I haven’t been dating all that much because of work. Juggling a pretty busy schedule, coupled with a pretty bad breakup last summer, I needed time to focus on me.
So now onto the raw pad thai.
- 1 package kelp noodles
- 1 large carrot, peeled
- 1 zucchini, peeled
- ¬¨Œ© red bell pepper, thinly sliced
- ¬¨Œ© yellow bell pepper, thinly sliced
- ¬¨¬∫ cup cabbage, finely sliced
- 3 tbsp organic peanut butter
- 2 tbsp maple syrup
- 1 tbsp olive oil
- ¬¨¬∫ cup tamari sauce
- 2cm chunk ginger
- 2 garlic cloves
- 1 lime, juiced
- 1 tbsp chili flakes
- Add the kelp noodles to a pot with boiling water then turn off heat for 20 minutes. Drain and mix ¬¨Œ© sauce into the pot.
- Create long thin strips of the zucchini and carrot, cut the pepper into thin strips, and finely slice the cabbage.
- Add all sauce ingredients into a blender, blending until fully combined. Mix ¬¨Œ© with the kelp noodles for 10 minutes. Add kelp noodles and remaining sauce onto the vegetables and mix. Put bowl into fridge for a few minutes to allow the zucchini to soften.
- Serve with chopped cilantro and mung bean sprouts.
The key here is kelp noodles and long strips of veggies. Kelp noodles can be a total pain in the ass because they are super crunchy when you open the package and they don’t taste great this way. To soften them, I put them in a pot with water and brought them to a boil, then turned the heat off and let them sit for about 20 minutes. I then drained the water out and added 1/2 the sauce, fully coating the kelp noodles while I prepared the veggies that went into the dish.
For the other parts of the dish, you want to use a vegetable peeler to create long thin strips of your carrot and zucchini, then cut thin slices of your red and yellow peppers, and finely slice the cabbage. All of these different veggies create a beautiful rainbow pad thai and a ton of texture. Mix everything with the remainder of the sauce, along with the kelp noodles in a large bowl.
To create the sauce, I just added everything into the blender (a high speed one works best) and blitzed it until the sauce was completely smooth.
Top it with cilantro and mung beans and you have an incredibly delicious, healthy, and easy meal that will impress anyone!