This is probably the easiest and healthiest pad thai recipe you will find. It basically is just chopping, blending, mixing and you have a beautiful healthy raw vegan pad thai inspired meal!
Zucchinis and cucumbers make a perfect noodle substitute if you want something lighter and healthier. They are slightly crunchy, but if you let them sit in the dressing for a few minutes to half an hour they soak it up and get softer and more flavoursome. Perfect!
The dressing is sooo creamy and delicious! We were a bit sceptical about blending mango with peanut butter, but it turned out to be a delicious combination! I think the lime juice really makes it come together and brings out the flavours, and making it a bit spicy with chili adds a bit of a punch and who doesn’t like that? At least we loved it, and we hope that you do too. We also had a lot of fun making this recipe together, and taking the pictures.
It’s just so colourful, how can we not?
RAW VEGAN MANGO PEANUT PAD THAI (serves 2)
For the Pad Thai you will need:
2 handfuls of spinach
1 red bell pepper
1/2 head of red cabbage
6 medium carrots
2 cups of white mushrooms
1 bunch of fresh basil
Spiralize the zucchinis and cucumbers. Cut the spinach, red cabbage, red bell pepper and mushroom in thin strips. Chop the basil. Grate the carrots. Blend everything into a large bowl and set aside while making the mango peanut dressing.
For the Mango Peanut dressing:
1 fresh mango
1/4 of a medium zucchini, peeled
2 tbsp of peanut butter, unsalted
1/2 fresh chili or more if you want it extra spicy
2 tbsp of chopped chives
3 cm of ginger
Juice from 1 lime
water if needed
Simply blend all the ingredients for the dressing in your blender and pour over your vegetables and noodles.