Jan 24, 2012

Raw Pad Thai

Alot of people ask me wht I eat on a daily basis and possibly to their surprise it's quite ordinary. I'm not really into getting all fancy in the kitchen everyday, rather leaving it to the odd occasion or when I feel inspired, and then it's super exciting!

Exhibit A; my lunch whilst at home watching the Australian Open this week

So yesterday as I was flipping through recipe books to find a kick-ass birthday cake recipe for a good friend (watch this space - omg), I stumbled across a whole bunch of other recipes I had dog-eared to make at some point. One of them asked for 3 cups of daikon which I very rarely have in my kitchen but just so happened to have this week; and more than I knew what to do with! So I wrote a little list, did some shopping, and made myself a delicious batch (yep - enough for dinner last night and lunch today, with extra sauce left over) of PAD THAI!

The recipe is out of I Am Grateful which is an amazing (although at times, time-consuming) book of recipes from the Cafe Gratitude's over in the USA. It's one I wanted to make for ages but obviously never got around too as I rarely flip through my recipe books, preferring (due to simplicity of ingredients, ease, digestibility, laziness and time) to throw greens in a bowl with an avo or few tomatoes ontop, squeeze of lemon. Yep - all out I know!

Anyway, I loved the time I spent in the kitchen after work yesterday afternoon and was extremley happy with myself come dinner time when I could sit down to (what I thought was) a restaurant quality meal, with my feet up watching the tennis :)

Raw Pad Thai

3 cups spiralised daikon
1/2 cup carrot, grated
1 cup kale, shredded (I used chard)
1/2 cup red capsicum, julienned
1 spring onion, sliced fine
1/2 cup cherry tomatoes, sliced in half
40 basil leaves, ripped
2 Tbsp coriander, chopped


1 cup coconut milk (blend coconut meat and water from one coconut together, and use 1 cup of this mixture)
1/2 cup almond butter
2 tsp chopped dates
2 Tbsp tamari
2 Tbsp lime juice
1 Tbsp minced ginger
1 tsp minced garlic
1 Tbsp miso paste
1/8 tsp cayenne pepper

Prepare all the ingredients for the dish and combine gently in a bowl. Set aside.

Blend all the sauce ingredients together in a blender until smooth. Adjust anything to taste (I found the tamari a tad to strong so added more coconut milk)

Serve on a bed of greens and top with a few sliced cherry tomatoes, a few almonds, and more coriander if you're like me! YUMMO!


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