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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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
  • 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
  • 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


Raw pad thai with kaffir lime
  • 1
    Make 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.
  • 2
    Make noodles: Combine all the ingredients in a large bowl, add the sauce and gently toss to coat.
  • 3
    Serve topped with beansprouts, fresh herbs, chopped nuts and chilli, with lime wedges on the side.

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