How to make Raw Pad Thai

This uncooked pad Thai is a fresh take on a takeaway classic

“One of our Midlife mantras is to embrace variety – and the sheer abundance of flavour, texture and colour here will clearly do wonders for you,” say cookbook writers Mimi Spencer and Sam Rice. “It’s a rainbow of raw excellence, brought together with a terrific tangy dressing guaranteed to transport you to a Koh Samui beach.

“You’ll need a bit of time to chop and slice, but otherwise it’s a doddle. Add cubes of tofu or cooked prawns for a more substantial meal.”

Chopping boards at the ready…

(Serves 2)

1 small carrot, peeled and cut into thin strips, shaved or shredded
1 small courgette, finely sliced or cut into thin strips
50g red cabbage, very thinly sliced
50g sugar snap peas, sliced
1/2 a pepper (orange, yellow or red), deseeded and thinly sliced
2 spring onions, sliced diagonally
1 mild red chilli, deseeded and thinly sliced
A handful of bean sprouts
A handful of coriander leaves
A handful of mint leaves, plus sprigs to serve

For the dressing:
2tbsp coconut milk
Finely grated zest and juice of 1 lime
1tbsp crunchy peanut butter (100% peanuts, no sugar)
2tsp soy sauce
2tsp tahini
1tsp Thai fish sauce (nam pla)
1tsp sesame oil
1tsp maple syrup
1cm piece of fresh root ginger, peeled and finely grated
1 garlic clove, crushed
1 lemon grass stalk, tough outer layers removed, finely chopped

To serve:
20g peanuts, crushed
2tsp sesame seeds
Mint sprigs

 (Issy Croker/PA)

Raw pad Thai


1. Place all the vegetables and herbs in a large bowl and mix well.

2. Place all the dressing ingredients in a jar, seal with the lid and shake well until combined.

3. Pour the dressing over the salad and toss well, then arrange on a serving plate. Top with the peanuts, seeds and extra mint sprigs and serve.

The Midlife Kitchen by Mimi Spencer and Sam Rice, photography by Issy Crocker, is published by Mitchell Beazley, priced £16.99 

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