Raw Pad Thai

Serves 4

This makes a delicious addition to any Asian-themed lunch or supper, or can be eaten as a main with some chicken, prawns or tofu. This dressing is sensational and makes the Pad Thai taste even better the next day – so don’t be afraid to store it in the fridge for a day! Also, don’t be put off by how the sauce seems incredibly thick and un-spreadable at first – once you toss the vegetables in it, it loosens up perfectly. You will need a spiraliser to make create the vegetable ‘noodles’ – I recommend this one by Lurch as it is definitely sturdy enough to manage carrots.


  • 2 medium courgettes
  • 3 large carrots
  • 1 red pepper
  • 1 yellow pepper
  • 2 spring onions
  • 1 cup of bean sprouts
  • ½ cup crushed peanuts
  • ½ cup of chopped fresh coriander


  • ¼ cup light tahini
  • ¼ cup smooth almond butter
  • ¼ cup tamari (gluten-free) or light soy sauce
  • 2 tbsp runny honey
  • 2 tbsp lime
  • 1 clove garlic (finely chopped
  • 1 tsp fresh ginger (grated)


  1. Use a spiraliser (you could also use vegetable peeler which will make flatter ‘noodles’) to create the noodles from the carrot and courgette.
  2. De-seed the peppers and slice them finely lengthways. Roughly chop the spring onion and finely chop the garlic.
  3. Place the chopped vegetables in a large bowl with the spiralised caroorts and courgette, then add in the crushed peanuts and bean sprouts.
  4. Whisk together all the ingredients for the dressing in a large bowl and then stir/toss it into the vegetables until well combined.
  5. Sprinkle some fresh coriander on top and sprinkle some chili flakes if you like it spicy.