I’ll be posting recipes every fortnight. Oh, yes I will!
Partly because, well, Glen and I are running retreats later in the year, and we want to get you salivating, but mostly? Sharing recipes is fun. Particularly when they’re vibrant and so damn good for you.
Here’s a little heads up about this recipe. Throw whatever you like into your Pad Thai. We’ve tried to keep it somewhat traditional, but please, don’t stress if you’re missing an ingredient or two, or if you feel compelled to add something completely un-Thai-ish. Just go for it.
Kelp noodle are fantastic in raw Pad Thai. Super crunchy and refreshing.
Glen didn’t opt for that. Instead he super-finely sliced carrot and zucchini and then pickled them in lime juice to soften them into ‘pasta’.
If you have a spiralizer or mandolin, awesome. If not, a knife works great.
- Sprouts. We used sunflower, buckwheat and pea shoots
- Green papaya (Asian markets)
- Sliced onion
- Sliced tomato
- Spring onion
- Enoki mushies
- Sliced Cucumber
The Sauce. The Boss. Where It’s AT.
- 1 cup organic peanuts
- 2 tbsp coconut yogurt
- 2 tbsp coconut sugar
- 2 tbsp lime juice
- 1 tbsp tamari (or soy)
- 1 very hot chilli
Blend this in a food processor. Chunky is good.
- Black sesame seeds
- Fried shallots (not raw, obviously)
With reds, oranges, yellows and greens, this is a grounding, stabilising meal, fit for balancing your lower four chakras.
Without tootin’ my man’s horn- this pad thai is beyond brilliant! I could take to the sauce with a spoon like peanut butter- no joke!
A little note: the sauce will seem very rich and hot- don’t worry. It becomes (just a little) subtler once it dresses the salad and noodles!
Glen Farmer is a passionate chef with 14 years experience. Highlights of his career include working under Bruno Loubet (world renowned European chef) in Australia’s ‘Best Regional Restaurant’ 2005, leading the kitchen as head chef at a ‘hatted’ restaurant, as
working in numerous other award-winning restaurants over the years.
He’s worked in kitchens the world over; New Zealand, Japan, Austria and Canada.
Glen currently spends half his time cooking for a pay cheque, and the other half enjoying life in Burleigh Heads with his wife, cooking the type of food that really turns him on.
He lives for surfing, golf, snowboarding and damn good food.
You can catch all his kitchen experiments on his wife’s instagram feed: @tara_bliss