Rainbow Pad Thai

Photo by Prathima Kharvi


  • ½ medium-sized red bell pepper (red capsicum), thinly sliced
  • 1 medium-sized unpeeled carrot, julienned
  • 1 medium-sized unpeeled zucchini, spiralised into noodles
  • ¼ cup purple cabbage, shredded
  • ¼ cup Chinese bean sprouts (typically moong beans sprouted till long)
  • 1 tbsp toasted broken pistachios

 For the Dressing

  • 1 tbsp tahini (sesame butter)
  • ¼ cup tamarind (imli) paste
  • 2 tbsp date paste
  • ½ tsp grated unpeeled ginger
  • ½ tsp grated garlic
  • ½ tsp unrefined salt


Except for the pistachios, mix all the salad ingredients together in a large bowl.

Mix all the dressing ingredients together, until smooth. Toss the salad with the dressing, until it is well mixed. Sprinkle pistachios on top. Serve immediately.

Serves 1