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Raw Pad Thai
Print Recipe
Course
Dinner, Main Course
Keyword
Phase Three, Vegetarian
Servings
2
Ingredients
4
cups
Zucchini, julienned
1/2
cup
Carrot, julienned
1
cup
Cabbage, shredded
2
cups
Bean sprouts
2
Spring onions, chopped
1/3
cup
Coriander
1
Red capsicum, cut into thin strips
3/4
cup
Almonds, crushed
2
Fresh lime wedges
1
Red chilli, sliced diagonally
Dressing
1/4
cup
Coconut milk
1
tbsp
Olive oil
3
tbsp
Tamari
2 1/2
tbsp
Lemon juice
2
Garlic cloves, minced
1
Red chilli, finely chopped
1
tsp
Ginger, grated
6
drops
Stevia liquid
Instructions
Combine all the dressing ingredients in a jar with a lid and shake until combined.
Place zucchini, carrot, cabbage, 1/2 the bean sprouts, 1/2 the spring onion, 1/2 the coriander, and capsicum into a bowl & mix to combine.
Pour the dressing over the Pad Thai vegetables to evenly coat.
Arrange the Pad Thai onto a serving dish & top with remaining bean sprouts, spring onion & coriander along with the crushed almonds and chilli.
Place lime wedges on the side & squeeze over before eating.