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Raw Pad Thai (Vegan, Gluten, Grain Free & Low Carb) Place on Two plates with scallion and nut sauce in bowls on the side. Shown from front
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Raw Pad Thai (Vegan, Gluten, Grain Free & Low Carb)

This is a fresh and easy recipe for a raw Pad Thai that is perfect to serve for both lunch or dinner
Course Lunch, Main Course, Main Dish
Cuisine Thai
Keyword Easy, Gluten-Free, Grain Free, Healthy, Light, Low Calorie, Low Carb, Oil Free, Quick, Vegan
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 plates

Ingredients

For the salad

  • 1 Zucchini spiralized or julienned
  • 2 Carrots spiralized or julienned
  • 1 Scallion thinly sliced
  • 10 Snow peas thinly sliced
  • 1 Red bell pepper cored and thinly sliced
  • 1/2-1 Red chili seeded and thinly sliced
  • A handful of Cashews, to top
  • Cilantro, to top
  • Mint, to top
  • 1 Lime, to top cut into wedges
  • 1/2-1 dl Cashew nuts

For the sauce

  • 3/4 (1/3) dl (Cups) Nut butter (any will do)
  • 1-1 1/2 tbsp Tamari
  • 2-3 Garlic cloves grated or minced
  • 1-2 tsp Ginger grated
  • 1-2 tsp Sesame oil
  • 3/4 tsp Fiber syrup or agave
  • 1/2-1 Lime juiced

Instructions

  • Combine the ingredients for the sauce in a bowl. Add some water if needed to thin. Taste to check if any more seasoning is needed. Set aside.
  • Preheat a nonstick pan over medium heat.
  • Add the cashew nuts and dry roast while preparing the vegetables. Stir regularly so they don't burn.
  • Spiralize, slice and mince the vegetables and put in a big bowl. Mix and combine well.
  • Pour the sauce over the salad and mix well making sure all parts are covered by the sauce.
  • Place in two bowls and top with fresh mint, cilantro and roasted cashew nuts. Serve with lime wedges on the side.