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
For the vegetables- 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
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.
You might also like
Gordon Ramsay's Thai red curry
Win the trip of a lifetime to India