Too hot to cook? Make this 10-minute raw pad thai for dinner
Created by top nutritionist Emma Bardwell, this colourful raw pad thai recipe is packed full of fibre, involves zero cooking, and most importantly, tastes absolutely delicious
Any products in this article have been selected editorially however if you buy something we mention, we may earn commission. Image: Kimberly Espinel
We all know eating enough fibre every day is important, but why? “Fibre is the ultimate superfood. But not in a gimmicky way, and the best part about fibre is you don’t have to wait years to feel the benefits,” says nutritionist Emma Bardwell. “More fibre at breakfast can mean steadier energy by lunchtime. After increasing your fibre intake for a week or two, you may well notice an improvement in digestion, a reduction in bloating and an overall feeling of being lighter. Few other ingredients can claim that kind of immediate and far-reaching impact. Yet, in the UK, 96% of us still aren’t eating the recommended 30g a day.”
But Emma is here to change that with her new book, The Fibre Effect. Packed with everything you need to know, easy and practical tips on how to incorporate it into your daily routine, plus lots of fibre-filled recipes that are quick to make using the type of ingredients you already have in the cupboard. Some can even be done in the air fryer – yes!
We’ve already shared her delectable Chickpea Blondies that are the perfect accompaniment to a cuppa, plus her quick and easy Tuscan-inspired Ribollita soup, but if you’re looking for a quick and easy lunch to throw in a tupperware and take to work or a no-cook dinner that can be enjoyed al fresco in the sunshine, this raw pad thai recipe is for you.
All you need are the ingredients, a big bowl, a small bowl, a chopping board and a sharp knife, and you’re good to go!
Emma Bardwell’s raw pad Thai recipe
Image: Kimberly Espinel
Makes 2 servings, each containing 15g protein, 10g fibre, 420 cals and 8+ plants
- 250g spiralised courgette
- 350g mix of veg (eg cabbage, carrot, cucumber, peppers, sugar snaps, mange tout and spring onion), julienned
- Large handful of beansprouts
- 1 red chilli, sliced
- 40g crushed peanuts to serve
- Lime wedges to serve
For the satay dressing:
- 2 tbsp crunchy peanut butter
- 1 tsp sesame oil
- 2 tbsp soy sauce
- 1–2 tbsp lime juice
- 1–2 tsp honey or maple syrup
- Warm water to loosen
Make the satay dressing by whisking all the ingredients together in a small bowl until smooth and well combined. Loosen with a little warm water, if needed.
In a large bowl, toss all the veg in the dressing just before serving. Top with the chilli, peanuts and a squeeze of lime.
Extracted from The Fibre Effect(Vermillion, £16.99) by Emma Bardwell
