Tangy Sorrel Raw Pad Thai

Nothing better epitomises Asian cuisine like a refreshing dish packed full of crunch and flavour! Our raw Pad Thai recipe is exactly that. This dish is a crisp, nutrient rich take on the classic Thai noodle dish making it a perfect vegetarian alternative. 

Noob cook difficulty level: 0


Tangy Sorrel

1 small Zucchini, very thinly sliced

2 Carrots, very thinly sliced

1 Red Capsicum, seeds removed, very thinly sliced

1 cup (80g) Bean Sprouts, trimmed

1 cup (150g) frozen podded Edamame, thawed

1 cup Thai (holy) Basil Leaves 

Tbs toasted Sesame Seeds 


1 Garlic Clove, crushed

¼ cup (70g) Peanut Butter

2 tbsp Lime Juice

2½ tbs Honey

½ tbs Sesame Oil

1 tsp grated Ginger 


  1. For the dressing, mix all the ingredients together. Thin the mixture with water if necessary. Season and set aside.
  2. Place the noodles, zucchini, carrot, capsicum, bean sprouts and edamame in a large bowl. Add the dressing and toss to combine. 
  3. Top with the basil leaves and serve with toasted sesame seeds. Enjoy!