Raw, Vegetarian Pad Thai Recipe | Tara Bliss
The Noodles
Kelp noodle are fantastic in raw Pad Thai. Super crunchy and refreshing.
But instead, this recipe features carrot and zucchini. They’ve then pickled them in lime juice to soften them into ‘pasta’.
If you have a spiralizer or mandolin, awesome. If not, a knife works great.
The Salad
Sprouts. We used sunflower, buckwheat and pea shoots
Green papaya (Asian markets)
Sliced onion
Sliced tomato
Coriander
Spring onion
Enoki mushies
Sliced Cucumber
The Sauce.
1 cup organic peanuts
2 tbsp coconut yogurt
2 tbsp coconut sugar
2 tbsp lime juice
1 tbsp tamari (or soy)
1 very hot chilli
Blend this in a food processor. Chunky is good.
Then garnish
Black sesame seeds
Fried shallots (not raw, obviously)
This raw pad thai recipe is amongst our favourites for a reason, so we know you’ll love it – enjoy!
"If we wish to be healthy, happy and clear-minded, we need to upgrade our “inner technology”of attention to meet the demands of our increasingly complex world. That's where mindfulness comes in.."
- DR ELISE BIALYLEW
about the HOST AND FOUNDER OF
MINDFUL IN MAY:
DR ELISE BIALYLEW
Elise Bialylew is the author of the bestselling book, The Happiness Plan, and founder of Mindful in May, the world’s largest online global mindfulness fundraising campaign.
A doctor trained in psychiatry, turned social entrepreneur and mindfulness expert, she’s passionate about supporting individuals and organisations to develop inner tools for greater wellbeing and flourishing, and offers workshops and training at The Mind Life Project.
Her work has been featured in the Huffington Post, New York Times and on Australian Television. She was recently recognised by the Australian Financial Review as a 2019 AFR Women of Influence.
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