Raw Pad Thai.

I really wanted to  share this super scrumptious recipe with you all as I really loved it.

Hmm I first thought raw Pad Thai, but this is SO much better than the cooked version.

I find cooked Pad Thai takeaway always feels a little too greasy & heavy, where this is lovely fresh  & light.

I used Jens Kelp noodles fettuccine type & they couldn't be better for this recipe & Jens noodles require no cooking & they are gluten free, they are made  from the Konjac plant. Konjac is highly nutritious, low in calories and fat and high in fiber. Contains protein, essential amino acids & is a good source of several important minerals such as calcium, phosphorus, iron, zinc, manganese, chromium and copper.

I’d also like to give credit to Just Eat Love as I followed her adapted recipe.

 

(serves 2)

Noodle Ingredients

1 packet of Jens kelp noodles, rinsed in warm running water
4 or 5 baby carrots, washed and peeled into strips
1/2 cup of bean sprouts
2 shallots, finely chopped, extra for garnish
1/2 a large chilli, finely sliced, extra for garnish
1/4 cup cashews, crushed (for garnish)
1/4 cup coriander leaves, extra for garnish
1 lime, quartered (for garnish)

Sauce:
1/4 cup nut butter (I used almond butter)
1/2 cup raw liquid coconut oil
2 TBSP tamari
1/4 cup lime juice
1 TBSP chopped chilli
1 tsp ground coriander
3/4 cup filtered water

Combine all of the noodle ingredients into a large bowl. 
In a small bullet blender add all of the pad Thai sauce ingredients, blend until smooth.Pour about half of the sauce over the noodle mix (store remaining sauce in the fridge for few days, throw it over a salad, it works). 
Toss & arrange your Pad Thai salad, either eat straight away or leave the flavours to infuse for about an hour. (Believe me once its prepared you’ll want to eat it right up. 
Before serving, divide contents onto plates and garnish with extra coriander , chilli and cashews. 
Bon appétit, this recipe is so quick & easy you’ll find it a summer favourite.