Raw pad thai recipe
David Bailey coats a mixture of apple, mango, courgette, Chinese cabbage and much, much more with a sweet, homemade date and almond sauce.
Ingredients
- 1 courgette, mandolined
- 1 cup Chinese cabbage, julienned
- 2 carrots, thinly shaved
- 0.5 cups red onion, finely sliced
- 0.5 cups green apple, julienned
- 0.5 cups green mango, julienned
- 1 cup cup bean sprouts
- 1 red pepper, julienned
- 1 cup mange-tout, julienned
- 1 courgette, mandolined
- 1 cup Chinese cabbage, julienned
- 2 carrots, thinly shaved
- 0.5 cups red onion, finely sliced
- 0.5 cups green apple, julienned
- 0.5 cups green mango, julienned
- 1 cup cup bean sprouts
- 1 red pepper, julienned
- 1 cup mange-tout, julienned
- 1 courgette, mandolined
- 1 cup Chinese cabbage, julienned
- 2 carrots, thinly shaved
- 0.5 cups red onion, finely sliced
- 0.5 cups green apple, julienned
- 0.5 cups green mango, julienned
- 1 cup cup bean sprouts
- 1 red pepper, julienned
- 1 cup mange-tout, julienned
- 2 tbsp date paste
- 0.5 jar almond butter
- 5 sundried tomatoes, soaked
- 125 ml olive oil
- 80 ml nama shoyu (or soy sauce)
- 1 clove garlic
- 0.5 knob ginger
- 80 ml agave syrup (or maple syrup)
- 0.5 tsp sea salt
- 2 long red chillis (Serrano ideally)
- 50 ml lemon juice
- 50 ml tamarind juice
- 2 tbsp date paste
- 0.5 jar almond butter
- 5 sundried tomatoes, soaked
- 4.4 fl oz olive oil
- 2.8 fl oz nama shoyu (or soy sauce)
- 1 clove garlic
- 0.5 knob ginger
- 2.8 fl oz agave syrup (or maple syrup)
- 0.5 tsp sea salt
- 2 long red chillis (Serrano ideally)
- 1.8 fl oz lemon juice
- 1.8 fl oz tamarind juice
- 2 tbsp date paste
- 0.5 jar almond butter
- 5 sundried tomatoes, soaked
- 0.5 cup olive oil
- 0.3 cup nama shoyu (or soy sauce)
- 1 clove garlic
- 0.5 knob ginger
- 0.3 cup agave syrup (or maple syrup)
- 0.5 tsp sea salt
- 2 long red chillis (Serrano ideally)
- 0.2 cup lemon juice
- 0.2 cup tamarind juice
Details
- Cuisine: Thai
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 0 mins
- Serves: 4
Step-by-step
- For the Thai sauce: blend everything together in an electric blender, adding a little water to thin if necessary. Place to one side.
- For the vegetables: In a large bowl mix all these ribbons of vegetables with the sauce. Garnish with lime wedges, coriander, chopped chilli, sprouted mung beans and dehydrated nuts before serving.
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