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Raw Rainbow Pad Thai


Raw Rainbow Pad Thai

How to make

To make the dressing, just mix all the ingredients together into a blender and blitz until smooth.

Push the courgettes , the sweet potato and the beetroot through a spiraliser. If you don’t have one, you can also use the "teeth" setting of a mandoline

Mix all the ingredients, together in a large bowl except for the beetroot as the beetroot’s colour will bleed into the other veggies, so you can just add it at the end.

For the plating, place the raw pas thai in a bowl, drizzle the dressing over and toss it well. Garnish with the roasted nuts and the fresh herbs.

Optional: If you want, you can also add a bit of rice nuddle in it if yo in want some feculents in your meal.





For the Pad Thai Dressing:
60g raw peanut or cashew nuts
2 tbsp of peanut or any nut butter
60g apple cider vinegar
60g soy sauce
Juice of 1 lime
2 tbsp honey or maple syrup
1 garlic cloves
10g of fresh ginger
1/4 of a whole red chilli (optional)
80g water (to be adjusted as preferred)


1 large courgettes, trimmed
1 small sweet potatoes, peeled
1/4 white cabbage, quartered and finely chopped
1/4 red cabbage, quartered and finely chopped
1 small beetroot
1 small red peppers, deseeded and finely sliced
1 small yellow pepper, deseeded and finely sliced
1 handful of mint leaves and coriander roughly chopped
About 60g roasted peanut or cashews, chopped, to garnish

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