Raw Pad Thai
This Semi-Raw Pad Thai Recipe has a wonderfully authentic taste thanks to tamarind paste but packs in some extra veggies like zucchini and carrot spirals!
Pad Thai is known as the signature dish of Thai cuisine and is one of my favourite dishes since it's so delicious and relatively simple to make considering its complex flavours.
This recipe is highly adaptable, meaning that there are many different texture and flavour variations that you can do – I've made this Raw Pad Thai with sweet, sour and spicy notes, and paired my authentic-tasting sauce with raw vegetables, fresh lime juice, and roasted peanuts.
To make the Pad Thai sauce, tamarind paste is one of the key flavours.
Don't know where to buy it?
Try the International section of your local grocery store. I settled for a tamarind sauce from Loblaws that used tamarind paste. It had added sugars so I halved the amount of sugar I used, but if you can get the paste without any additive that is best.
Another one of my secret ingredients is peanut butter, and fish sauce brings out that salty flavour. You can make your Pad Thai sauce using more heat if you want or even omit fish sauce and use soya sauce if you are vegetarian.
I packed in extra veggies in this dish to make it healthy and super colourful with carrots, zucchini, and red cabbage.
Once you've finished cutting, cook the chicken over medium high heat until almost fully cooked and add your shrimp.
You can use a combination of different kinds of meat in your Pad Thai such as chicken, pork, beef, tofu or shrimp! I prefer to use chicken and shrimp, since those are my favourites!
Once you cook your rice noodles, sauté garlic and bean sprouts until tender.
I'm a huge fan of bean sprouts – but you can use as much or as little as you like.
Add your meat, eggs, rice noodles, peanuts and sauce, cooking for 5 minutes until noodles have absorbed the sauce.
Top your pad thai with sliced raw vegetables, green onions, and garnish with peanuts, cilantro and lime wedges to give it a pop of springtime colour.
Eating this is already getting me excited for the warmer weather and fresh vegetables at farmer's markets! Enjoy!
Raw Pad Thai
- 2 carrots
- 2 zucchini
- 1/2 cup red cabbage
- 3 green onions slivered
- 1 cup bean sprouts
- 1/2 cup frozen shrimp thawed
- 1 chicken breast cut into cubes
- 3 tbsp olive oil divided
- 1/2 lb rice noodles
- 2 eggs
- 2 cloves garlic chopped
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped peanuts
- Pad Thai Sauce
- 3 tbsp tamarind paste
- 1 tbsp peanut butter
- 2 tbsp lime juice
- 2 tbsp fish sauce
- 1 tsp sriracha
- 1 tbsp brown sugar white will suffice
- 1/8 cup water
- 1/2 small yellow onion
- Slice carrots, zucchini and red cabbage with a mandoline and set aside.
- Blend all ingredients for the pad thai sauce together in a magic bullet or blender.
- Once finished, heat 1 tbsp olive oil in medium sized frying pan. Cook chicken over medium high heat until almost fully cooked. Add shrimp and take off heat.
- Meanwhile, boil water in large saucepan and cook rice noodles according to package instructions. This shouldn't take more than a few minutes.
- Using large frying pan, heat 1 tbsp of olive oil on high heat and cook eggs, scrambled. Remove eggs from pan and transfer to pan where meat is.
- Wipe pan clean with a paper towel and add remaining 1 tbsp of olive oil. Saute garlic and bean sprouts until tender. Add meat, eggs, rice noodles, peanuts and sauce, cooking for 5 minutes until noodles have absorbed sauce.
- Take off heat and stir in cilantro.
- Top your Pad Thai with sliced raw vegetables, green onions, and garnish with peanuts, cilantro and lime wedges. Enjoy!