Raw Pad Thai
This Semi-Raw Pad Thai Recipe has a wonderfully authentic taste but packs in some extra veggies!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
- 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!