YOUR KIDS will love this ! I love Thai dishes a lot but would like to eat it the healthier way that kids could still enjoy. Gluten-free, RAW PAD THAI. My kids ate this as if they were eating ramen ! 😁
Mung bean thread or glass noodles, the only one that’s cooked in this dish. You can omit it if you want it full raw ! Everything else is fresh ! You can use any veggies you have that are in season. Mine is combination of spiraled zucchini & cucumber, grated carrot, spring onion, cilantro, bean sprouts & crushed roasted peanuts on top with home made Thai dressing. Good for about 4 hungry people.
FOR THE SALAD:
▪︎ 2 cups cooked thin glass noodles
▪︎1 medium zucchini, spiralled & set aside
▪︎ 1 medium cucumber, spiralled
▪︎ 1 small carrot, grated
▪︎ 1 cup bean sprouts
▪︎ 3 green or spring onions, chopped
▪︎ several stems of cilantro, chopped
▪︎ 1/2 cup roasted peanuts, chopped
▪︎ 1/4 tsp Himalayan salt (for the zucchini spirals)
FOR THE DRESSING:
▪︎ 4-6 garlic cloves, crushed & minced
▪︎ 1 tsp chlli flakes
▪︎ 1 tbsp coconut sugar or whole sweetener of your choice
▪︎ 1 tsp sesame oil
▪︎ 1/2 cup fresh lime juice and/or lemon juice
▪︎ 1/3 cup low salt light soy sauce or tamari sauce
▪︎ 1 tbsp of unsweetened peanut butter
▪︎ Add salt to your spiralled zucchini, lightly massage & set aside. This process helps make zucchini firmer and not soggy. Let it sit for about 10 mins until some water comes out. You may drain the excess water if you like. But I didn’t have to.
▪︎ Combine all the ingredients for the salad with peanuts, green onions & bean sprouts as your toppings.
▪︎ Combine all the ingredients for the dressing and pour over your salad just before eating. Adjust the amount of any ingredient if you’d like. Enjoy !
▪︎ If you’re allergic to peanuts, just omit the peanut part and substitute it with any nuts or seeds like almonds or sunflower seeds/butter..