Pad Thai recipe

Posted on by Beyond Bespoke

The more raw food we introduce into our daily diet, the more we benefit from these live enzymes converting proteins into amino acids – simple molecules that are readily absorbed – and releasing nutrients that give us nourishment and vitality. This Pad Thai dish is delicious and nutritious and rehydrating the peanuts gives it a stronger flavour. The kelp noodles are crunchy and incredibly low in fat and calories

Packet (250g) kelp noodles
A handful coriander leaves
2 tablespoons dried peanuts (dehydrated for 3 hours), roughly ground
2 large handfuls of beansprouts
1 carrot, spiralized into spaghetti-like curls
3 tablespoons small dried shrimp
1 teaspoon dried garlic akes (shop-bought or dehyrated in very thin slices for 3 hours)
1 tablespoon dried shallots (shop-bought or dehyrated in very thin slices for
3 hours)
1 lime, cut into wedges
For the dressing
30g raw cane sugar
60g dried peanuts (dehydrated for 3 hours), reserving half for garnish
1 teaspoon fermented chilli bean paste
50ml tamarind water
50ml fish sauce

First make the dressing. Grind half the dehydrated peanuts with the sugar using a pestle and mortar. Grind in the chilli paste. Gradually add the tamarind water and fish sauce and keep grinding to fully combine the ingredients. Set aside in a large bowl.

Soak the kelp noodles in cold water for 10 minutes. Pick the coriander leaves off the stalks, then chop the stalks.

Drain the kelp noodles and toss in the large bowl containing the dressing, then toss in the beansprouts, carrot and coriander stalks. Finally toss in the dried shrimp. Divide between two plates and top each portion with the remaining peanuts, dried garlic, dried shallot and coriander leaves and a couple of lime wedges.

Taken from Raw is More published by Kyle Books, priced £13.48


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