Many a restaurant pad thais are high in sugar and fat, but not this one! This mouthwatering pad thai is fabulous if you’re craving a fresh and plant-based recipe. This dish is high in all the good stuff- plus it’s raw. In my humble opinion, pad thais should be light and nicely balanced in terms of texture and flavour. So, not surprisingly (if you don’t know me by now, you will never ever ever know me), I’ve morphed the traditional pad thai into a vegetarian version by using only fresh veggies, nuts and legumes. Its spinach, cabbage, Mandarin oranges, green onion, chickpeas and coriander are drizzled with a delicious tahini sauce. The super top secret ingredient in this recipe, though, is the tamarind paste. Tamarind paste is a sticky paste made with a sour-tasting fruit that grows all over Asia.
If you think pad thais are a dish better left to the experts or to thai street vendors, you’re dead wrong. Hopefully, you will be adding this to your recipe repertoire soon enough! Now, time for you to copycat me and make this recipe.
Raw Vegan Pad Thai
- 2 handfuls spinach
- 1/2 red cabbage, chopped
- 4 Mandarin oranges, segmented and chopped
- 1 1/2 cup bean sprouts
- 1 bunch green onion, chopped
- 2 cups chickpeas (canned will do the trick)
- 1/4 cup chopped peanuts or cashews (omit if necessary)
- 1/4 – 1/2 bunch fresh cilantro, chopped
- 2 cloves garlic, finely minced
- 2 tbsp. tahini
- 4 Medjool dates
- 1 tsp. tamarind paste
- 1 tsp. chili flakes
- 2 tbsp. orange juice
- 1 tsp. paprika
- Sriracha sauce (optional)
- Fresh coriander, for garnish
- Combine all main ingredients in a large bowl.
- Combine all ingredients for the sauce and add to the vegetables.
- Mix well.
- Serve, top with coriander to make it purdy and dig in!
Feel free to go as crazy as you want with the sriracha should you desire a little extra heat! 😉
Nom to the exponent nom!