(Disclaimer 1. This is so utterly *mmmm* that it has swiftly fallen into regular (ahem, near daily) rotation. I can’t help it. It’s just that good.)
A fresh-faced newbie to all things raw, I think this was one of the first full on raw meals I ever tried at the incredible Redemption Bar. And it was just the tip of the iceberg! Who knew raw could taste. So. Damn. Good?
Like, constantly daydreaming about new flavours and combos – good.
So, armed with a whole new load of kitchen kit and a basket of fresh veggies, I was ready to dive into this world, head on.
But Pad Thai can be a little bit of a tricky one. It’s all about a complex balance of flavours – sweet, sour, salt and a good kick of spice. And after sampling a few different raw Pad Thai recipes online, I was left feeling a little disappointed.
So. This one is my take.
With tamarind for the sweet-sour kick, jaggery for sweetness and a generous grind of dried red chillis – this might not be one for shy taste buds.
It won’t take you more than half an hour to make – but holy sheeeeeet, it’s awesome.
(Disclaimer 2. Ok, this is almost raw. I used jaggery here, which gives a much deeper earthiness to the sweet edge in the sauce – but I just discovered that it’s not actually raw. Jaggery, or gur, is made from raw cane sugar, boiled down into a hard brownish lump… far more appetising that it sounds! And it has tons of health benefits too!
You could swap it for a squeeze of raw coconut nectar or raw coconut palm sugar. But I really love the added dimension it brings to this.
That said, one of these days I’m going to get my hands on some proper old sugar cane and chow out some juice for this!)
Awesome Raw Pad Thai
(serves 2 generous portions – or 1 super-sized one)
- 1 medium sized courgette
- 1 large carrot
- 1 large bell pepper
- 1 large green onion
- 1 tbsp raw peanut butter
- 1 tsp tamarind paste or 1-2 pods whole tamarind
- 10g jaggery, broken or ground down into fine pieces
- 1 tsp dried red chilli flakes or 1 whole dried chilli, ground down
- Juice of ½ lime
- salt to taste
- Arm yourself with a spiralizer. If you don’t have one – no stress! A mandolin can do the job just as well, or really good knife skills. However you do it, get those carrots, courgette and pepper all into the finest, noodliest strips you can.
- Chop up the green onion. Combine them all in a big bowl and set aside.
- Add tamarind paste into a small bowl. Or if you are using the actual tamarind fruit – crack the dried shell and empty out the sticky pods into a bowl. Add a tiny splash of water, no more than a teaspoon or two, and work it in with your fingers. The goopy black stuff should dissolve into the water. Take out the seeds if you’ve used the fruit!
- Add the rest of the sauce ingredients. Mix it up real good.
- Pour over the veggie noodles and toss. Get your hands stuck in again. It’ll taste much better.
- Serve up – and enjoy!