RAW PAD THAI

Preparation time: 40+ min

Difficulty: medium


Serves 2


Ingredients For marinated portobello mushrooms:

  • 7 oz/200 g brown portobello mushrooms

  • tamari

  • quality balsamic vinegar



Thinly slice the mushrooms and drizzle them gently with tamari and good quality balsamic vinegar. Marinate them until they release water. Then drain them and save until serving.


Ingredients for noodles:

  • ½ red cabbage

  • 4 carrots

  • 3 zucchini


Slice the red cabbage very thinly with a mandoline slicer, and cut carrots and zucchini thinly julienne style. Place the vegetables into a bigger bowl and mix well.


Ingredients for the sauce:

  • ¼ cup tahini

  • 1 tbs peanut butter

  • ¼ cup tamari

  • 2 tbs coconut blossom syrup (or any other sweetener)

  • lime juice of 1 organic lime

  • white part of spring onion

  • cayenne pepper or chili to taste

  • water as needed

  • fresh cilantro


Add all ingredients, except cilantro, to a blender and blend them until smooth. If the sauce is too thick, add a little bit more water. Taste and season more if needed. The sauce should be a balanced combination of sweet, sour, spicy, and salty flavors. Pour the sauce over the vegetables, add chopped cilantro, and mix everything well.


Ingredients for serving:

  • 7 oz/200 g smoked tofu

  • tamari

  • crispy chickpeas, you can also use roasted peanuts

  • few fresh basil leaves


Just before serving, evenly dice the tofu and pan fry it on all sides. Quickly deglaze it with tamari.


Place vegetable noodles neatly on a plate, add mushrooms and diced pan-fried tofu, sprinkle with crispy chickpeas, and fresh basil leaves.


Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.

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