Raw Pad Thai | sheerluxe.com

Raw Pad Thai

Prep Time: 15 Minutes

Serves 2

An abundance of flavour, texture and colour, this dish can't fail to work wonders for boosting health. You’ll need a bit of time to chop and slice, but otherwise, it’s very simple. Need something more substantial? Add cubes of tofu or cooked prawns.

INGREDIENTS:

  • 1 small carrot, peeled and cut into thin strips, shaved or shredded
  • 1 small courgette, finely sliced or cut into thin strips
  • 50g of red cabbage, very thinly sliced
  • 50g of sugar snap peas, sliced
  • 1/2 a pepper (orange, yellow or red), deseeded and thinly sliced
  • 2 spring onions, sliced diagonally
  • 1 mild red chilli, deseeded and thinly sliced
  • A handful of bean sprouts
  • A handful of coriander leaves
  • A handful of mint leaves, plus sprigs to serve

For The Dressing:

  • 2 tbsp of coconut milk
  • finely grated zest and juice of 1 lime
  • 1 tbsp of crunchy peanut butter (no sugar)
  • 2 tsp of soy sauce
  • 2 tsp of tahini
  • 1 tsp of Thai fish sauce (nam pla)
  • 1 tsp of sesame oil
  • 1 tsp of maple syrup
  • 1cm piece of fresh root ginger, peeled and finely grated
  • 1 garlic clove, crushed
  • 1 lemon grass stalk, tough outer layers removed, finely chopped

To Serve:

  • 20g of peanuts, crushed
  • 2 tsp of sesame seeds

METHOD:

  1. Place all the vegetables and herbs in a large bowl and mix well.
  2. Place all the dressing ingredients in a jar, seal with the lid and shake well until combined.
  3. Pour the dressing over the salad and toss well, then arrange on a serving plate. Top with the peanuts, seeds and extra mint sprigs and serve.

 

Recipe courtesy of The Midlife Kitchen by Mimi Spencer & Sam Rice, photography by Issy Crocker (Mitchell Beazley, £25)