Easy almost raw pad thai

Easy Raw Pad Thai

I think I am addicted to Asian food,... Did I ever mention it? Well, perhaps, you can just guess it reading my recipes. I like to mix cultures, type of cooking and there is loads of Asian ingredients that can turn any meal in an amazing trip! This is a very easy and quick recipe for summer or not!

It is not a real raw pad thai, because I do not believe in the raw diet, but I do believe we need to eat more raw vegetables. Actually, what we call crudites are getting trendy now, and this is wonderful! Nothing nicer than a fresh bite in crunchy veggies! With the spring coming up, it is like feeling really alive for me! I hope you will love it!

The whole trick is in the sauce. Actually I use this sauce in other recipes. The only point: you have to be a peanut lover!

Pad Thai dressing:

• 1/2 tbsp of Tahini (sesame paste)
• 1/2 tbsp of peanut butter
• 1 tbsp of fish sauce
• 1 tbsp of soy sauce or tamari
• 1 tsp of tamarind sauce
• 1 lemon or lime juice
• 1 garlic
• 1 tbsp. of fresh grated ginger
• 1/2 red chili
• 1 handful of cashews and/or peanuts

For the Pad Thai, you need:

• 1 carrot
• 1 courgette or cucumber
• 1 handful of mungo beans
• 150 gr. of shrimps
• 1 handful of fresh coriander

Feel free to add and change the veggies depending on what you have in your fridge! You can also replace the shrimps by some tofu or tempé or some cooked chicken.

crudites and shrimps

1/ To prepare the sauce, there is 2 options: raw or cooked!
For the raw version, add all the ingredients except the chili and nuts in a blender, and mix it till it gets smooth.

For the cooked version, you add all the liquids in a small pan and let it slowly warm up till it gets creamy stirring all the time.

2/ Slice all the veggies in tagliatelle with your peeler. Slice the chili. Bring all in a bowl.

3/ Crush roughly the nuts and roast them 5 minutes in a pan with no fat to turn them golden.

4/ Pour the peanut sauce on top of the mix veggies, sprinkle the nuts and chili on top and it is ready to eat!

The great thing about this sauce is that you can make a bigger quantity and keep it in a bottle in the fridge for 2 weeks and use it as your salad dressing anytime you want. With what would you use this sauce? Thanks for sharing your suggestions!




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