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29 Nov, 2023

Raw Pad Thai Salad

This delicious raw salad - created in collaboration with Eve Kalinik - makes for a lovely, fresh, light yet satisfying lunch. The mix of raw and cooked veggies are great for the gut, especially as the raw veg is marinated in citrus, oil and salt, which is easier to digest.


Serves 2.


  • 2 x chicken breasts / 120g firm tofu
  • 1 tbsp cold pressed rapeseed oil
  • 1 heaped tbsp cornflour
  • 100g edamame
  • 100g peas
  • 1/4 of a broccoli, cut into florets
  • 1 x red pepper, sliced vertically into slivers
  • 1 x green pepper, sliced vertically into slivers

For the slaw

  • 100g dry rice noodles
  • 1/4 small white cabbage, shredded
  • 1 large carrot, julienned
  • 150g beansprouts
  • 1/4 small red cabbage, shredded
  • 1 tsp sesame seeds
  • 1 tbsp sesame oil
  • Juice of 1/2 lime
  • Salt

    For the satay sauce

    • 1 tbsp coconut/rapeseed oil
    • 2 heaped tbsp thai yellow curry paste
    • 200ml coconut milk
    • 200ml veg stock
    • 6 tbsp almond butter
    • 2 tbsp maple syrup
    • 1 tbsp vegan fish sauce
    • 1 tsp tamarind paste
    • 4 lime leaves
    • Juice of a lime
    • A handful of cashews, chopped
    • A handful of mint, chopped
    • A handful of coriander, chopped


    1. Cook the rice noodles. Rinse under cold water to cool. Mix through the sesame oil and tamari.
    2. Prep all the slaw vegetables and mix together. Mix through the sesame seeds and toss in the sesame oil, lime and salt. Massage with your hands for a few minutes and set aside to marinate.
    3. Steam the broccoli florets for 5-7 minutes until al dente. Add the edamame and peas for the last minute.
    4. Now make the satay sauce. Heat the oil in a frying pan over a moderate heat, add the curry paste and fry for 2 minutes, or until aromatic. Pour in the coconut milk and stock and then add the almond butter, maple syrup, fish sauce, tamarind paste, lime leaves and lime juice. Bring to the boil, then reduce the heat and simmer for about 5 minutes, or until it has reduce and become a richly flavoured satay sauce.
    5. Put the tofu or chicken in a large bowl, add the cornflour and salt and massage until they are all coated over. Heat on a pan with a little rapeseed oil for 5-7 minutes on high heat until golden on each side.
    6. Transfer the noodles to a dish, with some peppers, some slaw and the green veg mix. Cut the tofu and chicken up and place on top. Drizzle over the satay sauce, garnish with the chopped cashews and herbs.

    If you struggle with the time or energy to shop, prep and cook, we can do the work. You can taste this delicious meal on all meal plan menus! Crafted by Eve and our chefs in our home kitchen. Our meal plans deliver healthy, fresh and seasonal nutritionally-balanced meals, cold-pressed juices and snacks directly to your door. Find out more or take our quiz to find out which one is for you.