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Mango Pad Thai- Raw Vegan

This one is a classic for a summer day in the garden with friends over. Super nutritious, juicy and extremely satisfying. I usually offer this scrumptious dish followed by a board of raw vegan nut cheeses and either a homemade freshly squeezed cold pressed juice or a chilled homemade kombucha

If you don't have a spirulizer for the courgette pasta you can make thicker, flat pasta strips by using a normal, hand-held vegetable peeler ;)


(this recipe is per portion)

Ingredients for the sauce

• 1 heaped tbsp raw almond butter

(or roasted peanut butter if you don't mind it not being raw.

It will taste more authentic with peanut butter)

• 1 tbsp extra virgin cold pressed olive oil

• 1 garlic clove, finely chopped

• 1 small piece of organic ginger

(the size of 1/4 of your thumb), finely grated or diced

• 1 tbsp raw coconut sugar

• 1 tsp pink Himalayan salt

• the juice of 1/2 lime (or more for some extra zing)

Ingredients for the vegetables

• 1 courgette, spirulized

• 1 carrot, spirulized or peeled into

ribbons using a hand peeler

• 1/4 red onion, finely chopped

and soaked in ACV for at least 30 minutes

then drained

• 1 green apple, cored and finely


• 1/4 mango, peeled and sliced in long


• 1/4 cup edamame beans, uncooked

• 4 baby corns, sliced in strips and

then halved, uncooked

To garnish

(quantities to taste)

• bean sprouts

• fresh coriander

• crushed activated almonds

(or peanuts if using peanut butter)

• trimmed and sliced spring onions

• lime wedges


1. put all the ingredients for the sauce in a bowl and mix thoroughly

2. put all the vegetables in a salad bowl and mix them together

3. mix the sauce into the vegetables

4. garnish to taste

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