Organic | Cold Pressed | No HPP or Shock Freeze



Raw food Pad Thai recipe

Pad Thai as a main course is highly recommended to serve. A delicious fresh dish packed with nutrients.


  • Handful of bean sprouts
  • Handful of mint
  • Handful of Thai basil
  • Handful of coriander
  • Handful of chopped nuts (such as macadamias or cashews)
  • 1 long red chilli, seeded and thinly sliced
  • Lime wedges, to serve

For the noodles

  • 2 – 3 large zucchini, in strings
  • 1 large carrot, in strings
  • 1/2 red onion, thinly sliced
  • 80 gr thinly sliced ​​cabbage
  • Handful of snow peas, thinly sliced
  • 4 red peppers, seeds and ribs removed and thinly sliced
  • 120 gr bean sprouts
  • Handful of Thai basil
  • Handful of mint
  • Handful of coriander

For the sauce

  • 150 gr cashews soaked in filtered water for 2 hours, then drained and rinsed
  • 1 tablespoon of dulse flakes
  • 1 garlic clove, crushed
  • 1 tsp grated ginger
  • 1 small red chilli, seeded and coarsely chopped
  • 1 lemongrass stalk, white part only, coarsely chopped
  • Grated zest of 1 lime
  • 60 ml lime juice
  • 2 tbsp tamari
  • 6 kaffir lime leaves, coarsely chopped
  • 1 tsp raw – coconut nectar
  • 60 ml filtered water, plus extra if needed
  • 1/2 tsp Himalayan salt, or to taste
  • 2 tbsp olive oil

Method of preparation

  1. Place all ingredients for the sauce except the olive oil in a high-speed blender and blend until smooth and creamy. Add the olive oil and mix it in. Set the sauce aside.
  2. Mix all the ingredients for the noodles in a large bowl. Add the sauce and toss gently. Divide the bean sprouts, the fresh herbs, the chopped nuts and the chili pepper over the dish. Serve it with the lime wedges on the side.

Serving tip: Drink a Pineapple Paradiso with it. Or opt for juice fasting or a detox cure .

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