Adaptable Raw Pad Thai

I absolutely love this recipe and could happily eat it three times a day.

My mouth waters at the thought of the lime juice, nuts, garlic and ginger combo, it’s one of my favourite’s of all time. Unfortunately my family do not feel the same way about it, which is why I made myself a gigantic bowl of it last night when they are all away or out.

The recipe originally came from Oh She Glows, however I have always had to adapted it as I have never had all the original ingredients at the same time. This is why I am sharing it, it is one of those recipes which is very forgiving. Basically you can use whatever raw vegetables you happen to have to hand, how good is that.

Today I used sweet potato for the noodles, to which I added, carrot, broccoli, radish and coriander leaves. I chop everything fairly thin and small to help with eating it. Be prepared there’s a lot of chewing involved, but it’s worth it.

The crowning glory of this dish, and why I think it’s so forgiving, is the sauce. Here I have usually stuck to the recipe but with all I am discovering about sugar at the moment I have decided to miss out the maple syrup now. I don’t think it takes much away from the recipe,  it’s still yummy and delicious.

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Here is my adaptable variation on this recipe which makes enough for two large portions:

The vegetables

Julienne or spiralled 1 medium courgette or 1/2 a sweet potato other firm vegetables of your choice.
2 large carrots, julienned
1 red pepper, thinly sliced
1 cup thinly sliced red cabbage
3 green onions, thinly sliced

or any raw veg you have chopped up or thinly sliced
2 tablespoons of seeds of your choice, hemp, sesame, sunflower or pumpkin.

For the dressing
1 garlic clove
1/4 cup raw almond butter or peanut butter
2 tablespoons fresh lime juice
2 tablespoons low-sodium tamari
2 tablespoons water
1/2 tablespoon toasted sesame oil
1 teaspoon freshly grated ginger

1. Prep the vegetables and toss to combine.
2. Prepare the dressing by processing all dressing ingredients in a mini processor or stick blender.
3. Sprinkle seeds over the top of the vegetables and pour the sauce all over, serve, eat and enjoy.

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