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