Raw Food Phad Thai Recipe

by | Feb 19, 2016 | Recipes

By Amy Hopkins, photographs by Micky Hoyle 

The perfect meal for your #MeatFreeMonday dinner

Right at the top of the foodie cool list, Paleo-style raw meals are popping up on menus the world over. Here’s a fresh Phad Thai dish that will knock your socks off!

Raw Phad Thai 


6 baby marrows, julienned or spiralised
1 large red pepper, thinly sliced
2 large carrots, grated or julienned
½ red or purple cabbage (about 350g), sliced
6 spring onions, white and pale-green parts finely chopped
1 handful fresh coriander, roughly chopped
2 handfuls bean sprouts
1 tbsp sesame seeds

For the dressing
3 tbsp freshly squeezed lime juice, plus extra limes to serve
3 tbsp low-sodium soy sauce
3 tbsp honey
2 tbsp sugar-free peanut butter
3 tbsp grated ginger
2 cloves garlic, finely chopped
1 red chilli, finely chopped
Freshly ground black pepper
1. Place all vegetables in a large bowl. Garnish with coriander, sprouts and sesame seeds
2. Whisk together all dressing ingredients, taste to check flavours (add water to thin, if necessary), then toss with vegetables. Serve with extra lime wedges

SERVES 6. Per serving: 585kJ, 4g fat (1g sat fat), 25g carbs, 300mg sodium, 5g fibre, 5g protein. 

Looking for more Asian-inspired dishes? Why not try this Asian Tofu stir-fry, this Edamame salad recipe or these summer-roll bundles with Asian dipping sauce. Yum!

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