Dinner is served with this incrediblly tasty Raw Pad Thai from the cookbook all-star Choosing Raw by Gena Hamshaw. Look, let’s get real for a second. For most of us, eating raw all the time is not only impossible but undesirable. God bless if you eat raw all the time. I mean that with all my heart. For me, I need to eat my soup hot, I want my cookies baked, and there is nothing like the smell of onions and garlic sautéing on a pan that I could never give up. However, I do love dabbling with raw foods as you may know. I thoroughly enjoy taking fresh ingredients and whipping them into something unsuspecting (like how nuts, dates, and cacao powder can turn into raw brownies). Eating food in it’s natural state is a great way to keep your meals uncomplicated, fresh, while saving time in your busy schedule.
If you are familiar at all with Gena’s website, Choosing Raw, you will know that she pours her heart into her recipes and message of attainable healthy eating with an approachable girl-next-door candor. So it’s no surprise that she would create a beautiful book that shouts exactly that message: You can eat well and have more raw foods in your life without having to maintain what can be seen as an intimidating raw foodie diet.
It’s down-to-earth, approachable, and full of recipes that do not require you to purchase expensive kitchen equipment or hard-to-find ingredients (Gena gives great tips on where to find them, just in case). My kind of book!
*Please note that I added the peanuts in the recipe because, well, I like peanuts.Print
- For the Pad Thai “Noodle” Ingredients:
- 1 package (12 oz) kelp noodles
- 1 c. carrot, julienned or peeled into slips with a vegetable peeler
- 1 c. julienned or spiralized zucchini
- 1 c. shredded red cabbage
- 1/2 c. chopped cilantro
For the Pad Thai Sauce Ingredients (makes 1 cup):
- 6 Tbsp. almond butter
- 1 Tbsp. tamarind paste
- 1 tsp. toasted sesame oil
- 1 Tbsp. tamari
- 1 Tbsp. pure maple syrup
- 1/2 tsp. powdered ginger (or 1 Tbsp. fresh ginger, grated)
- 1/2 c. water
- Soak the kelp noodles in warm water for 10-15 minutes. Shake them dry, then pat them very dry with a paper towel or kitchen towel. Use a pair of scissors to snip them into smaller pieces.
- Blend all the sauce ingredients, along with one 1/2 c. of water, in a blender until smooth.
- Mix the noodles thoroughly with the vegetables and cilantro. And 1/2 c. of sauce and mix in. And more sauce if needed, until the noodles are thoroughly coated with sauce. Serve, garnished with cilantro.
The Pad Thai sauce will last for a week in the fridge. The noodle dish will keep for 2 days in the fridge.
The recipe was reprinted with permission of the author, Gena Hamshaw of Choosing Raw.
- Serving Size: 4
- Calories: 200
- Sugar: 10g
- Sodium: 288mg
- Fat: 16g
- Saturated Fat: 1g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 0mg
Use coconut aminos instead of tamari. Replace Stevia with the tamarind paste and maple syrup. Omit the peanuts and used crushed up almonds for a nice crunch.
Read no further and purchase this dang awesome cookbook now here. No wait, make this Raw Pad Thai first and see for yourself and then buy this cookbook. No, that means you have to wait longer so buy the cookbook first and then eat thi…oh do what you want as long as it means you buy the book! After all, you really do need one more to add to the collection and this is one you want in your pile.
Disclaimer: I was given a copy of Choosing Raw from the publisher to review however all ideas and opinions are my own.