Pad Thai gone fresh


Ali’s #1 meal is pad Thai and we haven’t made it in ages. With my new spiral slicer I wanted to try it with zucchini noodles instead of the traditional rice noodles for a fresher take on an old favourite. I googled raw pad Thai and found a recipe on, where I got my inspiration.

For the ‘noodles’ and veg:

About 6 small zuchini’s spiral sliced ino noodles or shredded with a peeler into strips
2 red capsicums sliced thinly
5 mushrooms sliced
2 tomato thinly sliced
2 cups bean sprouts
3 green onions sliced in 1 1/2 inch lengths
3 tablespoons coriander chopped
1 cup peanuts or cashews finely chopped


2 tablespoons ginger
2 garlic cloves
3 tablespoons Tamari
1 tablespoon tahini
Juice of three limes
1 tsp sesame oil
1 tsp apple cider vinegar
1 tablespoon water
2 Tablespoons sesame seeds
Red chilli flakes

Blend until creamy

Combine veg and sauce in a wok and heat through until warm, don’t over heat. Sprinkle with sesame seeds. Serve with salt and pepper tofu triangles and a sprinkle of nuts.

Salt and pepper tofu:

Cut tofu into triangles
Heat coconut oil (or veg oil) in a fry pan and place tofu in
Cover in pepper and leave the tofu until it’s crispy on the one side
Then flip and add more pepper, salt, maple syrup (or honey) and nutritional yeast and continue flipping till crispy on both sides.





Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s