Raw Pad Thai Recipe
This fresh and light raw pad thai recipe is reverse-engineered from my favorite restaurant in Denton, called The Bowlery. This salad is completely raw and coated in a bright and delicious peanutty dressing which coats the tender raw veggies. The raw pad thai recipe is vegan but can be served with shrimp or chicken if preferred.
Servings 4
Calories 847kcal
Ingredients
- 1 head romaine lettuce
- 4-6 carrots
- 2 medium sized beets
- 1 english cucumber
- 1 package radish sprouts
- 1 avocado
- 1/4 c. chopped cilantro
- 1/2 c. crushed peanuts
- 1 small jicama
- Peanut Chili Dressing:
- 1/2 c. peanut butter
- 1/4 c. tamari or soy sauce may add more to taste
- 1/4 c. turbinado sugar any sugar is fine
- 3 limes juice of
- 1 garlic clove pressed
- 1/2 birds eye chili or any small chili
- 1 T. sesame oil
- Optional - splash of fish sauce don't include for non-vegan
- 2 T water to thin after blending
- Additional salt if needed
- Garnish- Lime wedges
Instructions
- Wash and tear the romaine lettuce into bite-sized pieces and place in 4 bowls.
- On a spiralizer, spiralize the beets and carrots. If you don't have a spiralizer you can grate these veggies on a cheese grater for a similar texture. Place into the bowls equally.
- Peel the jicama. Discard the peels and slice a few 1/4 inch slices off of the jicama. Use your knife to chop slivers off the slices and place them into the bowl. Store the rest of the jicama in saran wrap and place in the refrigerator for another recipe.
- Dice the cucumber and avocado into half-moons and place in the bowls.
- Top each bowl with radish sprouts, a pinch of chopped fresh cilantro, and peanuts that have been lightly crushed.
- For the peanut chili dressing blend all of the ingredients in a blender and taste for seasoning. Serve the dressing along with the salads, garnish each bowl with a big wedge of lime.
Notes
This salad can be served with pan-seared tempeh, rotisserie chicken, or grilled shrimp if preferred.
Nutrition
Serving: 1g | Calories: 847kcal | Carbohydrates: 80g | Protein: 33g | Fat: 50g | Saturated Fat: 10g | Polyunsaturated Fat: 31g | Cholesterol: 38mg | Sodium: 2812mg | Fiber: 21g | Sugar: 36g