This raw food Thai-Style noodles recipe is a great way to use up the end of your veg box, as well as being truly delicious. The ingredients are flexible and can be easily adapted to fit with whatever is in season. Once you have done the chopping, it only takes a few minutes to out together and you can serve it warm, for a gently heating treat.
Choose your quantities, depending on what you’ve got in stock, how many you’re cooking for and how hungry you are.
- Noodles – either cooked & kept warm ( I often use brown rice /seaweed noodles) or raw (you could use courgettes (zucchini) or long white radishes, made into noodles with a spiraliser, if they’re in season)
- Carrots – either grated or use a potato peeler to turn it into long, thin slices
- Greens – pak choi, cavolo nero, kale or spinach – shredded
- Cabbage -red or white -grated
- Sprouted pulses and seeds – whatever you have in the fridge
- 2 tablespoons creamed coconut
- 2 dates – soaked for 10 mins, while you chop the veggies, then drained
- 1/4 chilli (fresh)
- 1/4 lemongrass (fresh), shredded
- 1/4 inch fresh ginger, grated
- 2 teaspoons miso
- 1 tablespoon tamari
- 3-4 dried shiitake mushrooms (optional) – soaked for 10 mins, while you chop the veggies, then drained
- Heat your serving bowls by filling them with hot water and leaving them to stand for five minutes. This stops your food from cooling too quickly, meaning you don’t have to heat it as much, to feel like you’re eating warm food. Drain.
- Put all the sauce ingredients into a blender and add about 1/2 a mug of warm-to-hot water. Blitz until smooth.
- Divide all the noodles and vegetables between the individual saving bowls. Pour some of the sauce into each bowl. Serve immediately.
Garnish with fresh coriander leaves, if you have them.
What did you think?
What are your favourite raw food Thai recipes?
I’d love to hear from you, via the comments box.