Raw Pad Thai Food
RAW PAD THAI
Contributed by juleskess on goneraw.com, this was my very first raw meal dish. I have been eating Raw but I was not really putting anything into "preparing" something. This is very good and makes eating raw more interesting. The colors are lovely and the meal is healthy!
Provided by RaWziLLa
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, mix the nut butter with the garlic and ginger, lemon juice, soy sauce, honey, and hot sauce until smooth. Set aside.
- Mix all of the vegetables in a large bowl (save a few green onion tops for garnish).
- Right before serving, mix sauce with veggies and enjoy.
- Chopsticks add a nice touch!
RAW PAD THAI
This is an uncooked version of pad Thai.
Provided by Raw_Angel
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Slice zucchini lengthwise with a vegetable peeler to create long thin 'noodles'. Place on individual plates.
- Slice carrots into long strips with vegetable peeler similar to the zucchini.
- Combine carrots, cabbage, red bell pepper, and bean sprouts in a large bowl.
- Whisk together almond butter, orange juice, honey, ginger, Nama Shoyu, miso, garlic, and cayenne pepper in a bowl.
- Pour half of sauce into cabbage mixture and toss to coat.
- Top zucchini 'noodles' with cabbage mixture. Pour remaining sauce over each portion.
Nutrition Facts : Calories 452.4 calories, Carbohydrate 45.8 g, Fat 28.6 g, Fiber 12.1 g, Protein 13.7 g, SaturatedFat 2.9 g, Sodium 478.3 mg, Sugar 22.6 g
PAD THAI WITH PRAWNS
This udon noodle stir fry has a peanut and tamarind sauce - it's on the table in just 20 minutes
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 20m
Number Of Ingredients 12
Steps:
- Boil the noodles in salted water for 3 mins until soft. Drain and rinse in cold water. To make the sauce, mix all the ingredients together in a small bowl.
- Heat a wok with half the oil. Add the prawns and spring onions, and cook, stirring quickly, for 1 min or until the prawns turn pink. Push to the side and add the remaining oil. Add the egg and let sit for 30 secs, then scramble until cooked. Add the noodles and sauce, and cook, stirring continuously, for 3 mins or until everything is hot.
- Serve the noodles with the peanuts and coriander sprinkled on top, and lime wedges for squeezing over.
Nutrition Facts : Calories 498 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 22 grams sugar, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 2.3 milligram of sodium
More about "raw pad thai food"
RAW PAD THAI (HEALTHY + EASY RECIPE) - THE SIMPLE …
From simple-veganista.com
4.8/5 (5)Total Time 15 minsCategory EntreePublished 2012-07-19
- Sauce: In a small/medium bowl, combine the sauce ingredients and mix together until blended. Set aside for 30 min to let the flavors mingle. Add extra ingredients to suit your taste.
- Prep: While sauce is setting, prepare your veggies and rinse the kelp noodles. You could cut your kelp noodles into smaller pieces or leave as is (I left mine as is).
- Assemble: Place kelp noodles and other vegetables in a large bowl, pour the pad Thai sauce over top and toss until thoroughly coated.
RAW PAD THAI (GLUTEN FREE) | SIMPLY HEALTHY VEGAN
From simplyhealthyvegan.com
- Stir or whisk together the ingredients for the pad Thai sauce until combined. Taste and adjust the ingredients accordingly to your pallette.
- Place the spiralled Zucchini and Carrot in a bowl and pour the Pad Thai Sauce over the top and mix well.
- Portion out the Raw noodles and top with the fried shallots, sesame, chilli and crushed peanuts.
MOSTLY RAW PAD THAI SPRING ROLLS - A BEAUTIFUL MESS
From abeautifulmess.com
- First you want to cut up all the vegetables. I used a spiralizer to make my zucchini resemble noodles (ZOODLES!) and also to cut up my carrots. I had bought my cabbage already shredded as I used some to make coleslaw later that week. You can shred by hand, but just make sure it’s really shredded thin. And same with the bell pepper, you want to cut it into matchsticks. You can give the nuts a rough chop or just leave them in whole pieces—up to you. I kind of like leaving them whole, but if you use nuts that are a bit bigger, you might want to give them a chop.
- Next make the sauce. Simply whisk together all the sauce ingredients listed above until smooth. If your sauce appears too thick, like it’s very difficult to whisk, then add a little water, but I found this was not necessary for me. I could see a little water helping though if you are using tahini or peanut butter from the very bottom of the jar. Sometimes if the oil separated and you didn’t get to mix it together well when you opened the jar, then the very bottom becomes quite hard. You should be able to pour the final sauce pretty easily.
- In a large mixing bowl, combine zucchini, carrots, cabbage, and bell pepper. Add 3 tablespoons of the sauce (a little less than half) and mix well so everything gets coated. Reserve the remaining sauce to serve on the side along with your final spring rolls.
RAW PAD THAI WITH THAI ALMOND SAUCE - MY DARLING VEGAN
From mydarlingvegan.com
- Cut off the ends of the zucchini and discard. Using a spiralizer, spiralize the zucchini for the thinnest noodle. Place in a salad bowl. Shred the carrots and chop the red bell peppers. Toss them into the salad bowl along with bean sprouts, green onions, and cilantro. Mix to combine. Set aside.
- In a blender or food processor combine all the ingredients for the dressing, blending until smooth. Pour over the Pad Thai and toss to coat.
- Divide evenly between two separate plates and top with cashews and extra cilantro and green onions. Squeeze fresh lime juice over pad thai and enjoy!
RAW PAD THAI RECIPE W/ PHOTOS (VEGAN) - VEGANGELA
From vegangela.com
- Use a spiralizer (or mandolin or vegetable peeler) to create noodles from the carrot and zucchini. Place them in a large mixing bowl and top with the other vegetables.
- Whisk sauce ingredients in a bowl. The sauce will be thick, but will thin out after it’s mixed with the vegetables.
RAW PAD THAI MASON JAR SALAD WITH KELP NOODLES
From fitlivingeats.com
- To make the dressing, add all of the dressing ingredients to a food processor and blend until smooth. If the dressing is a little thick, add water 1 Tablespoon at a time. Dressing will naturally thicken when stored in the refrigerator.
- To assemble the mason jar salads, place 4 32oz. mason jars on the counter. From bottom to top, distribute the following ingredients evenly among each jar: dressing, kelp noodles, edamame, bell peppers, bean sprouts, cilantro, basil, shredded carrots, sesame seeds, zucchini noodles.
EASY RAW PAD THAI SALAD (VEGAN) - EAT THE GAINS
From eatthegains.com
- Make the pad thai sauce. In a small bowl or jar, combine the poeanut butter, coconut aminos, rice vinegar, lime juice, tamarind paste, garlic, ginger, red pepper flakes, and salt and pepper and mix to combine. Set aside.
- Cut off ends of your zucchini and run through the spiralizer with using the linguine noodle shape attachment (mine is blade C on my Inspiralizer). Add to a large bowl with the shredded carrots, chopped bell peppers, and bean sprouts.
- Pour sauce over the veggies and mix well to combine. Add the cilantro and green onion and mix one more time. Be careful not to overmix as the zucchini noodles will release water and thin out the sauce the more you mix. Top with some chopped peanuts and more cilantro to serve. Enjoy!
RAW PAD THAI - CHOOSING CHIA
From choosingchia.com
- Mix the zucchini, carrot, pepper, cabbage, edamame, cilantro and cashews together in a large bowl.
- In a small saucepan, warm the peanut butter on low until melted. Then add in the rest of the sauce ingredients, stirring until smooth and creamy.
RAW PAD THAI RECIPE 2019 (PDF DOWNLOAD & VIDEO)
From therawchef.com
- Portion the spiralised veg mixture between two plates or bowls. Garnish with pea shoots, chilli and chopped almonds.
RAW PAD THAI - FOOD MATTERS
Ingredients. (use organic ingredients where possible) 1 carrot, shredded. 5 long beans (can be other beans or snow peas), cut up into bite-sized pieces. 1 cup mung bean sprouts. 1/2 cucumber, cut into thin strips. 1/2 capsicum, cut into thin strips. 3 spring onions, sliced into rings. 1 corn cob, kernels removed.
From foodmatters.com
Estimated Reading Time 1 min
From foodmatters.com
Estimated Reading Time 1 min
RAW PAD THAI RECIPE - FOOD NEWS
Raw Pad Thai is an absolute classic raw food dish. We’ve kept it simple for this version, so it’s great for lunch, easily made the night before. If you’re new, you may well have been introduced to raw food though either Raw Vegan Lasagne or this dish, Raw Pad Thai. Rad Rainbow Raw Pad Thai. Email, text, or print this recipe. Yield: 2 large servings + scant 2/3 cup dressing. 1 …
From foodnewsnews.com
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RAW PAD THAI FROM CHOOSING RAW - FORK AND BEANS
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This Spring start your raw diet with recipes like our Raw Pad Thai and benefit from the nutrition and freshness of all of its ingredients! Kelp noodles can be found in the ethnic area of your supermarket near the Asian products. Remember to use only organic, non gmo ingredients for this and all of our raw recipes. Jump to Recipe Print Recipe. Pin. Raw Pad Thai. Prep Time …
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