Raw Vegan Pad Thai with Pecan Macadamia Sauce
raw vegan pad thai with pecan + macadamia sauce
I did a raw vegan challenge earlier this year for about 3-4 weeks. To be honest I did the challenge because my eating disorder voice was rearing her head. At that time, I was experiencing anxiety around how my body looked, where my life was going, and was just so desperate to change, control and punish my body. The result? I restricted what I could eat by deciding to go raw. I promoted it on social media as something that I was doing for my overall ‘lifestyle’ and championed how good I felt while hiding the dark side from everyone.
A few months later, I made a public apology on my Instagram. I felt terrible about my hypocrisy and felt morally compelled to tell the truth. After the “challenge”, I went back to my normal ways of eating and also swore off any form of diet, acknowledging how damaging it was for my mental health, recovery process and relationship towards food.
This doesn’t mean I don’t eat raw food. I eat raw food when I truly feel like it! Sometimes it will be fully raw, or certain aspects will be raw, with some added roasted veggies or legumes. In other instances, just the thoughts of eating raw makes my skin crawl!
Let’s all just eat what feels in good in the body. Promise? We will thrive. Promise.
The recipe for this raw pad Thai is very simple and comes with a creamy, spicy and delicious sauce made with a pecan and macadamia nut butter. It’s mega colourful, packed with all kinds of flavours (thanks to the mint, coriander and basil), and full of all kinds of textures and crunch.
Don’t do raw? The raw veggies can be lightly steamed while the sauce can be added to any noodle dish, used a dip for roasted veggies or a marinade for tofu. This sauce basically goes with anything! It’s also great in a wrap too - like a proper wrap, not a cabbage wrap :P
Let’s get (un)cooking.
For the Sauce
1 fresh lemon or lime
1 Tbsp tamarind paste
2 Tbsp fresh ginger, peeled and minced
1 Tbsp tamari
1 tsp coriander powder
1 garlic clove, minced
Pinch of salt
Water, as needed
1 dried chili, deseeded
For the Salad
2-3 zucchinis, spiralized
1 carrot, spiralized
1/2 red bell pepper, diced
1 cup red cabbage, thinly sliced, plus cabbage leaves for serving (optional)
1/2 cup snap peas, chopped
1/4 cup scallions, chopped
1/2 cup almonds, chopped
1/2 cup fresh coriander, chopped
1.4 cup fresh basil, chopped
1 few leaves of mint, chopped
Sesame seeds, for serving
2 Tbsp dried seaweed, for serving (optional)
To make the sauce, whisk everything together or blend in a blender, until smooth. Taste and adjust seasoning. Add more water to thin it out as needed. Set aside.
To make the salad, add all the veggies, herbs and nuts in a bowl. Get your hands in there and mix everything together.
Pour the nut butter sauce over the salad, and again, using your hands mix everything together until the salad is fully coated. Sprinkle over some sesame seeds and seaweed.
Enjoy as is or in cabbage leaves as raw wraps. You can also nom it with some baked sweet potatoes, roasted chickpeas, rice, or in a proper wrap ;)
Pictures by Sally Mackay Photography.