Raw Pad Thai With Satay Sauce

Raw Pad Thai Satay Sauce Recipe Vegetarian

I’ve been cooking up a big storm in the kitchen lately, partly due to me writing my first ever cookbook (ahhh), but also because I’ve really been enjoying eating more home-cooked meals! My favourite Asian cuisine is Thai and obviously Pad Thai is pretty renowned for being one of the most popular Thai dishes. Traditional Pad Thai can sometimes be a little on the greasy side and since I love to use fresh ingredients I thought I’d recreate a fresh and healthy raw version of this Thai classic. I made this for lunch for two of my girlfriends a couple weeks back and I can safely say it went down a treat!


2 carrots
1 zucchini
1/2 red capsicum
1/2 red cabbage
1 red chilli
1 lime
1/3 cup cashews
Handful of bean shoots
Fresh mint
Fresh coriander
2 tbsp peanut butter
2 tbsp warm water
2 tsp sesame oil
2 tsp tamari
1/4 tsp ground ginger
1/4 tsp garlic powder


Add spiralised zucchini and thinly slice peeled carrot, spring onion, capsicum, cabbage and bean shoots to a large salad bowl. Roughly chop cashews, coriander and mint. Deseed and slice chilli. Lightly toss salad so all ingredients are spread evenly throughout. In a small bowl, mix peanut butter, sesame oil, tamari, garlic and ginger into a paste. Slowly add warm water to thin the satay paste into a sauce. Drizzle the Satay Sauce over the top of the Raw Pad Thai and serve with lime cheeks. If you wish to add more protein, I’ve poached and shredded some chicken breast in coconut milk and red Thai curry paste, but this is entirely optional.


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