Raw Pad Thai

Raw Pad Thai

Prep Time: 15 minutes | Serves: 4

This crunchy & sweet salad is full of plant-based protein and antioxidants from colourful vegetables. The dressing includes Spirulina, a natural source of plant-based protein, vitamins A, B1, B2, iodine and manganese.


  • 1 garlic clove, crushed
  • Juice of 1 lime
  • 2 tsp maple syrup
  • 1 tbsp peanut butter
  • 1 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tsp chilli flakes
  • 1 tbsp (10g) Spirulina powder
  • 1 medium courgette
  • 1 medium carrot, peeled
  • 1 red pepper, deseeded and thinly sliced
  • 2 spring onions, trimmed and sliced
  • 100g edamame beans
  • 200g tofu, cut into cubes
  • 50g cashews


  • Make the dressing by whisking together the garlic, lime juice, maple syrup, peanut butter, soy sauce, sesame oil, chilli flakes and Spirulina.  Add a little water if it needs to be loosened (this will depend on the peanut butter used).
  • Slice the courgette and carrot into ribbons using a vegetable peeler. Place the strips onto a platter.
  • Add the red pepper, spring onions, edamame beans and tofu to the platter. 
  • Spoon over half of the dressing and sprinkle over the cashews to serve, with the remaining dressing in a jug on the side.

Made using

Spirulina powder - 100g Pouch