Raw Rainbow Pad Thai

By Chef: Lauren Glucina
Posted:  May 16, 2016 


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A rich and fragrant high vibrational, Raw Rainbow Pad Thai – full of phytonutrient goodness. Thai food lovers rejoice!


  • medium zucchini
  • 1 medium purple carrot
  • 1 medium yellow carrot
  • 1 medium orange carrot
  • 40g capsicum
  • Few handfuls of bean sprouts
  • ½ cup peanuts
  • ⅓ cup water
  • ¼ cup lime juice
  • 2 Kaffir lime leaves
  • 2 tablespoons sesame oil
  • 2 tablespoons fresh orange juice
  • 2 tablespoons home made almond butter
  • 1 tablespoon + 1 teaspoon coconut sugar
  • 2 scant teaspoon white miso
  • 2 cloves garlic
  • 2 teaspoons freshly minced ginger
  • ¼ teaspoon chilli flakes


  1. Use a spiraliser to turn the zucchini into thin ‘noodles’. Peel, top and tail the carrots, then use a mandolin to thinly slice them lengthways into ribbons. Use a small knife to cut the ribbons into matchsticks. Slice the capsicum thinly, then combine all vegetables in a large bowl.
  2. Thinly slice the Kaffir lime leaves and roughly mince the garlic.
  3. Combine all ingredients in a blender and whiz til smooth,
  4. Pour over the salad to serve. Decorate with a few extra handfuls of bean sprouts, peanuts, chilli flakes and lime wedges.