Raw Pad Thai

The array of vegetables in this dish provide you with a helluva lot of antioxidants, vitamins and minerals – it’s chocka full of vitamin A and C and incredibly delicious to boot.

BASE:
2 medium organic zucchini, julienned
1 organic yellow capsicum, sliced into thin strips
1 organic red capsicum, sliced into thin strips
2 spring onions, finely sliced
100g sugarsnap peas, sliced into thin strips
Large handful coriander, chopped roughly
2 medium organic carrots, julienned
1 large purple carrot, julienned (or sub with another regular carrot if purple is unavailable)
Large handful of mung bean sprouts
Coriander, sliced red chilli and crushed peanuts or macadamias to serve

DRESSING:
3 tbsp lime juice (2 juicy limes worth)
1 tbsp maple syrup
1 tbsp toasted sesame oil
2 tsp tamari
1/2 tbsp grated ginger
1/3 cup crunchy peanut or almond butter

View the full recipe at Recovering Raw →