Raw Rainbow Pad Thai

    • Difficulty
    • Easy
  • 12345 (27 votes, average: 3.30 out of 5)

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.
Lauren GlucinaAbout Lauren Glucina

Lauren is a Sydney based Raw Foods Chef & Educator, Holistic Health Coach and student of Natural Medicine. She is a passionate advocate of food (and positive thoughts!) as medicine, and shares many simple, colourful, creative recipes on her site, Ascension Kitchen. Superfoods, tonic herbs and flower essences seem to regularly hijack her raw cakes. Stop by and say hi for some wellness tips and inspiration.

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