Raw Vegan Recipes | Main Course Recipes to Soup Recipes | Raw Pad Thai
Recipe for Raw Pad Thai from Mewsum Wong
Fruit-Powered Digest Issues Issue 36 Main Course Recipes to Soup Recipes Raw Vegan Recipes

Raw Pad Thai

Mewsum Wong shares her recipe for Raw Pad Thai. Mewsum is the new darling of raw food in Asia. She is an advocate and solicitor by profession and is the founder of the largest natural, plant-based foods movement in Asia called Raw Food Asia. Mewsum works with the government of Brunei to promote health and encourage the consumption of fruits and vegetables for health.

With more than 62,350 fans on her Facebook group, Raw Food Asia, she is bringing the raw food movement in Asia to greater heights. Don’t forget to check out Raw Food Asia for regular updates on all that is fruity. Some of the most famous health aficionados on earth are members, too! E-mail Mewsum.


Ingredients

Main Dish

  • Carrots, sliced
  • Radishes, sliced
  • Big bean sprouts
  • Spring onions (optional), diced
  • 1 teaspoon of olive oil

Sauce

  • Fresh chili
  • Cashews, ground to a powder
  • Almonds, ground to a powder
  • Coconut “meal” and water
  • Dates
  • Juice of a lime
  • Salt

Directions

  • Mix the carrots, radishes, bean sprouts, olive oil and, if desired, spring onions.
  • To make the sauce, mix all the ingredients and then drizzle over the vegetables.

About the author

Brian Rossiter

Brian Rossiter

Editor of Fruit-Powered.com, Fruit-Powered Digest and Fruit-Powered Video, Brian Rossiter guides health seekers in creating supreme vitality through the Fruit-Powered Life Force Center’s natural health services: the Fruit-Powered Lifestyle Coaching Program and Posture Exercises Method. Brian, who enjoys a low-fat raw food diet and posture correction exercises and calisthenics, is also the author of the raw food transition and recipe books Alive!, A Taste of Raw Food: 7 Days of Smoothies ’n’ Salads and the four-volume Mouthwatering Recipe Book Series.

1 Comment

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  • This recipe sounds so wonderful…
    but it would have been quite useful (for the sauce) to know how much of the other ingredients for “the juice of 1 lime” ???

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