Raw pad thai with kaffir lime
Enjoy this fresh and fragrant pad thai with kaffir lime. It's a healthy alternative to the high-carb classic. Amanda Brocket shares her recipe from The Raw Food Kitchen Book.
- 10 mins preparation
- Serves 4
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Ingredients
Raw pad thai with kaffir lime
- handful each of bean sprouts, mint, thai basil and coriander leaves
- handful of chopped nuts (such as macadamias or cashews)
- 1 long red chilli, seeded and thinly sliced
- lime wedges, to serve
Sauce
- 1 cup (150 g) cashews, soaked for 2 hours in filtered water, then rinsed and drained
- 1 tablespoon dulse flakes
- 1 clove garlic, crushed
- 1 teaspoon grated ginger
- 1 small red chilli, seeded and roughly chopped
- 1 stem lemon grass, white part only, roughly chopped
- finely grated zest of 1 lime
- 1/4 cup (60 ml) lime juice
- 2 tablespoon tamari
- 6 kaffir lime leaves, roughly chopped
- 1 teaspoon raw coconut nectar
- 1/4 cup (60 ml) filtered water, plus extra if needed
- 1/2 teaspoon himalayan crystal salt, or to taste
- 2 tablespoon olive oil
Noodles
- 2–3 large zucchini (courgettes), spiralised
- 1 large carrot, spiralised
- 1/2 red onion, thinly sliced
- 1 cup (80 g) thinly sliced cabbage
- handful of snowpeas (mange-tout), thinly sliced
- 1/2 red capsicum (pepper), seeds and vein removed, thinly sliced
- 1 1/2 cup (120 g) bean sprouts
- handful of thai basil leaves (or basil)
- handful of mint leaves
- handful of coriander leaves
Method
Raw pad thai with kaffir lime
- 1Make sauce: place all the ingredients except the olive oil in a high-powered blender and blend until smooth and creamy. Add the olive oil andblend again. Set aside.
- 2Make noodles: Combine all the ingredients in a large bowl, add the sauce and gently toss to coat.
- 3Serve topped with beansprouts, fresh herbs, chopped nuts and chilli, with lime wedges on the side.
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