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#FeelgoodFebruary: Raw Pad Thai recipe

#FeelgoodFebruary: Raw Pad Thai recipe


Looking to lighten up for Spring? Chuck the takeaway menus and makeover your favourite noodel-based Thai classic.

This recipe packs all the punchy Asian flavours, tons of nutritious veggie goodness and none of the carby bloat.

For the salad

25g, carrot
25g, courgette
20g, candy beetroot
25g, cucumber
1tsp, spring onion
10g, sugar snaps, sliced
1 tbsp, peanuts
10g, red peppers
10g, yellow peppers
8 leaves, basil, ripped
1tsp, coriander, chopped
1tsp, mint, rough chop
0.5 tsp, sesame seeds
2, tempeh
1tsp, coconut oil
0.5tsp, soy sauce
Sesame seeds


1 tsp, sunflower seeds
3 tbsp, peanut butter
4 tbsp, sesame oil
4 tbsp, coconut milk
1 lime, juice & zest
2 tbsp, soy sauce
1tbsp, harissa
1 inch, ginger, grated
1 tbsp, honey
3tbsp, rice vinegar


1 Spiralise vegetables (carrot, courgette, cucumber, and beetroot) and slice peppers, sugar snaps and spring onions – or use a vegetable peeler if you don’t have one.

2 Sauté the tempeh in a pan for  a bit of colour and finish off  in the oven. Then glaze in soy, allow it to cool, chop and put through the salad.

3 Blend all ingredients for the dressing together, check seasoning and consistency. Add water if needed.

4 Add to the salad and serve with a few sprigs of cress and a sprinkle of sesame seeds.


Raw Pad Thai recipe carefully created by  Keith Keiller, head chef of London’s only health and wellbeing club for women, Grace Belgravia, designed to nourish the mind, body and soul 


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