Raw Pad Thai

Serves 4

Made using the Vegetable Spiralizer, view our full spiralizer range here.


  • 2 large courgettes, trimmed
  • 1 large carrot, peeled & trimmed
  • 200g beansprouts
  • 1 small bunch spring onions, finely sliced
  • 1 small bunch basil, roughly chopped
  • 1 small bunch coriander, roughly chopped
  • Zest & juice of 1 lime
  • 100g Pip & Nut Peanut Butter
  • 1 tbsp agave nectar
  • 2cm piece fresh ginger, peeled & finely grated
  • 1 large red chilli, deseeded & finely chopped
  • 25g roasted salted peanuts, roughly chopped


  1. Assemble the spiralizer with the medium noodle blade, and spiralize the courgettes and carrot.
  2. Place in a large bowl. Add the beansprouts, half the spring onions, the basil, coriander and lime zest, and mix well. Transfer to a large serving bowl or platter.
  3. Place the lime juice, peanut butter, agave, ginger and most of the chilli in a small pan with 5 tbsp cold water. Place on the hob and warm gently, stirring well until smooth.
  4. Drizzle the sauce over the raw vegetables. Sprinkle over the remaining spring onions and top with the remaining chilli and the chopped peanuts.