Raw Pad Thai Recipe | Fresh, Healthy, No-Cook Thai Noodles | Easy Vegan Meal

Описание: Discover how to make a fresh, vibrant Raw Pad Thai loaded with crunchy vegetables, a bold tangy sauce, and zero cooking required. This no-cook Thai noodle dish is perfect for anyone who wants a fast, nutrient-dense, plant-based meal that’s bursting with flavor.

In this video, you’ll learn how to prep raw noodles, balance the sauce, layer textures, and build a clean, energizing meal that fits vegan, gluten-free, and raw-food lifestyles. If you’re looking for healthy dinner ideas, weight-loss meals, or raw vegan inspiration, this recipe checks every box.

What You’ll Get:

Step-by-step raw Pad Thai tutorial

Crisp vegetable techniques

Flavor-balanced raw vegan sauce

Clean eating meal idea that’s fast and budget-friendly

Perfect for: healthy eaters, meal preppers, vegan beginners, raw-food enthusiasts, and anyone wanting a fast, refreshing, flavorful dish.
Recipe⬇️
These food recipe videos by Kia Muller (2011)
The video quality is average, yet the recipes are pure gold — simple, practical, and absolutely delicious 😋
Don’t skip these! You’ll learn how to make amazing dishes right at home 🍳✨

Credits goes to - Chief Kai Mueller, Healtyy living recipes from Kamalaya , SITCA Productions

Method:
1. Begin by preparing the sauce. Peel the cooked sweet potato and grate finely into a bowl. Add 5 ml of the Detox Chilli Paste and whisk well. Taste, and adjust with more chilli paste if desired. Add tamarind juice, salt, pepper and cayenne pepper. Continue whisking, add the pineapple juice slowly until you reach a sauce consistency. (Any left over sauce can be frozen for later use.)

2. To make the Raw Phad Thai, begin by cutting the coconut meat into short noodle-like strips. Place the strips in a mixing bowl and add the cabbage, carrot, radish, chives, shallot, sweet turnip, half the pumpkin

seeds, half the sunflower seeds, and half the bean sprouts.

3. Add 4 tablespoons of the sauce and mix well with your hands. Check the consistency, and add a little more sauce if necessary. Check the flavouring and adjust with salt and pepper if desired.

4. Serve onto plates, garnishing each plate with the salad leaves, 1/2 a lime and the remaining pumpkin seeds and sunflower seeds. Any left over sauce in the bowl can be drizzled on top.

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