Name: Raw pad thai with kaffir lime
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: handful each of bean sprouts, mint, thai basil and coriander leaves; handful of chopped nuts (such as macadamias or cashews); 1 long red chilli, seeded and thinly sliced; lime wedges, to serve; Sauce; 1 cup (150 g) cashews, soaked for 2 hours in filtered water, then rinsed and drained; 1 tablespoon dulse flakes; 1 clove garlic, crushed; 1 teaspoon grated ginger; 1 small red chilli, seeded and roughly chopped; 1 stem lemon grass, white part only, roughly chopped; finely grated zest of 1 lime; 1/4 cup (60 ml) lime juice; 2 tablespoon tamari; 6 kaffir lime leaves, roughly chopped; 1 teaspoon raw coconut nectar; 1/4 cup (60 ml) filtered water, plus extra if needed; 1/2 teaspoon himalayan crystal salt, or to taste; 2 tablespoon olive oil; Noodles; 2–3 large zucchini (courgettes), spiralised; 1 large carrot, spiralised; 1/2 red onion, thinly sliced; 1 cup (80 g) thinly sliced cabbage; handful of snowpeas (mange-tout), thinly sliced; 1/2 red capsicum (pepper), seeds and vein removed, thinly sliced; 1 1/2 cup (120 g) bean sprouts; handful of thai basil leaves (or basil); handful of mint leaves; handful of coriander leaves

Raw pad thai with kaffir lime

Enjoy this fresh and fragrant pad thai with kaffir lime. It's a healthy alternative to the high-carb classic. Amanda Brocket shares her recipe from The Raw Food Kitchen Book.

Ingredients

handful each of bean sprouts, mint, thai basil and coriander leaves

handful of chopped nuts (such as macadamias or cashews)

1 long red chilli, seeded and thinly sliced

lime wedges, to serve

Sauce

1 cup (150 g) cashews, soaked for 2 hours in filtered water, then rinsed and drained

1 tablespoon dulse flakes

1 clove garlic, crushed

1 teaspoon grated ginger

1 small red chilli, seeded and roughly chopped

1 stem lemon grass, white part only, roughly chopped

finely grated zest of 1 lime

1/4 cup (60 ml) lime juice

2 tablespoon tamari

6 kaffir lime leaves, roughly chopped

1 teaspoon raw coconut nectar

1/4 cup (60 ml) filtered water, plus extra if needed

1/2 teaspoon himalayan crystal salt, or to taste

2 tablespoon olive oil

Noodles

2–3 large zucchini (courgettes), spiralised

1 large carrot, spiralised

1/2 red onion, thinly sliced

1 cup (80 g) thinly sliced cabbage

handful of snowpeas (mange-tout), thinly sliced

1/2 red capsicum (pepper), seeds and vein removed, thinly sliced

1 1/2 cup (120 g) bean sprouts

handful of thai basil leaves (or basil)

handful of mint leaves

handful of coriander leaves

Method

1.Make sauce: place all the ingredients except the olive oil in a high-powered blender and blend until smooth and creamy. Add the olive oil andblend again. Set aside.

2.Make noodles: Combine all the ingredients in a large bowl, add the sauce and gently toss to coat.

3.Serve topped with beansprouts, fresh herbs, chopped nuts and chilli, with lime wedges on the side.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe Today!