Search our site
Back to Recipes

Eat the Rainbow Pad Thai

For the dressing:
60ml Tamari
60ml RAW honey
60ml RAW Peanut Butter
1 lime, juice only
3 tbsp water
3 garlic cloves, peeled & crushed
1-inch fresh ginger, peeled & grated
1 large, mild red chilli, finely chopped
1 tbsp RAW olive oil

For the salad:
2 courgettes, ends trimmed
2 carrots, ends trimmed & peeled
1 large red pepper, deseeded and finely sliced
20 cherry tomatoes, halved
10 spring onions, trimmed & diagonally sliced
250g bean sprouts, washed
75g raw cashews, chopped
4 tbsp fresh coriander, chopped
Fresh limes wedges to serve

1. In a small bowl, mix together all the dressing ingredients until smooth and set aside.
2. Using a spiraliser or peeler, shred the carrots and courgettes into long noodle-like ribbons and place into a large missing bowl. Add the sliced peppers, tomatoes, onions, sprouts and cashews. Toss everything together to mix.
3. Pour ¾ of the dressing over the salad and toss to coat.
4. Pile onto 4 plates or bowls and top with the remaining dressing. Scatter over the coriander and serve with extra lime wedges for squeezing. Best eaten straight away.


Leave a rating

Products Used in This Recipe


Subscribe to our newsletter for recipes, blog posts, new products and more!

By submitting, you agree to receive information from Raw Vibrant Living via email and to our privacy policy. You can unsubscribe at any time by clicking the 'unsubscribe' link in any newsletter you receive from us.