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Snacks

Raw Pad Thai

One of my favourite Melbourne restaurants is Yong Green Food and in particular the raw Pad Thai dish which is full of zing and spice!. This version uses raw kelp noodles which has quickly become a staple in my kitchen, you could of course use cooked rice noodles or zucchini noodles in their place. If you forget to soak the cashews overnight, you can always soak them in hot water for half an hour and the sauce will work just as well.

- Emily Williamson

Raw Pad Thai

Print Recipe

ingredients

½ cup cashews, soaked for a 6 hours or overnight
2 tbsp tamari or soy sauce
1 tsp tahini
½ thumb of ginger
juice of 1 lime
½ large red chilli
¼ cup water to thin
450g of kelp noodles
1 large carrot, shredded with a julienne peeler or grated
⅛ cabbage, shredded
small bunch of Thai basil
4 spring onions, chopped on an angle
handful of cashews
1 tbsp tamari or coconut aminos
½ red capsicum

method

Step 11. Preheat your oven to 180 degrees celcius.
Step 22. Soak you cashews in 1 tbsp of tamari for 5 minutes then pop in the oven for 10 minutes or until lightly roasted.
Step 33. In a large bowl combine the kelp noodles, carrot, cabbage, basil & spring onions. Pour over the sauce and (with clean hands) massage through until well combined.
Step 44. Garnish with some extra basil, chilli and the roasted tamari cashews.
Step 55. To make the raw cashew sauce blend the cashews, tamari, tahini, ginger, lime juice & chilli.
Step 66. Thin with water until you reach a smooth batter consistency. Taste and add more chilli if you like.