Recipe: raw pad thai by Marie-Sophie L. (2024)

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  • gastronomy

Passionate about cooking, actress and naturopath Marie-Sophie L. has converted to “raw food”. His recipes sublimate the plant-based, like this fresh pad thai, crunchy and explosive in the mouth.

ParCamille Labro

Published on April 20, 2018 at 2:26 p.m., modified on April 24, 2018 at 3:28 p.m.

Time toLecture 3 min.

Recipe: raw pad thai by Marie-Sophie L. (1)

I have always been fascinated by gastronomy. However, my mother didn't cook much: with her, it was more ham and Mousline purée. She didn't let me play with knives and pans either, because she found it too messy. Failing that, during my adolescence I devoured books likeFrench culinary artor the gourmet Grand Larousse,classics of bourgeois cuisine. I read these works as one devours novels, from the first to the last page, with avidity. I acquired my gastronomic grammar this way, by salivating at the descriptions of dishes, without ever tasting them. In fact, I just need to read a recipe to know its flavor, just as a musician can hear a melody by deciphering the score.

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As a child, I was particularly greedy and yet frequently frustrated. While my family can digest rocks, I endured nausea and stomach difficulties. My emotional satisfaction went hand in hand with recurring physical discomfort. Conversely, if I ate boiled vegetables, I felt good, but I got no pleasure, no emotion from it. Despite my training as a naturopath, I had to wait until I was 48 to discover raw cooking, and to finally be able to combine the enjoyment of eating and bodily well-being.

Crunchy and fresh

It was in 2012, returning from a trip to India. I did a fast, and in the mental and physical silence of food abstinence, I had a revelation: I no longer wanted to cook with heat. It's like I've reset my taste buds with all the primary colors and tastes. I switched entirely to fruits and vegetables, in their purest incarnation and in all their diversity: raw cooking is bold and wild, impetuous, but not indomitable. The tastes are powerful, subtle and lively at the same time. Just with a celeriac, you can travel: in the center, it's soft, a little cottony, with flavors close to coconut. The further we go towards the outside of the ball, the more aniseed the notes. And if you eat the skin, it is very strong, almost anesthetic. When the vegetable is cooked, it all becomes much smoother and indistinct.

Pad thai is one of my favorite dishes, I discovered it during my travels in Asia. I loved the taste, but I didn't really like the noodles. I tried to translate these flavors, I added crunch and freshness, imagined a sauce that awakens the taste buds. Even though the name means “Thai stir-fry”, it’s a recipe that benefits from being revisited raw. Because my “gastrawnomie” isn’t just salads: it’s about developing a new culinary syntax, treating raw products with inventiveness and humility. This is how I imagined a sumptuous Neapolitan sauce in a raw version for pasta, unburnt creams, an astonishing Opéraw cake, or this pad thai which has no equal. »

Recipe: raw pad thai by Marie-Sophie L. (2)

“Raw Food. Naturally healthy”,by Marie-Sophie L., Albin Michel, 192 p., €12.90.


Ingredientsfor 4 to 6 people

For the express Thai sauce: 60 ml Tamari soy sauce, 2 tbsp. to s. tamarind paste, 2 tbsp. to s. almond cream, 2 tbsp. to s. olive oil, 1 tbsp. to s. grated ginger or galangal, 1 tbsp. to s. maple syrup, 1/2 tsp. to s. crushed garlic, 1/2 tsp. to c. cayenne pepper,

For the vegetables: 2 zucchini, 2 to 3 carrots, 1 Granny Smith apple, 1 red or orange pepper, 1 red or pink onion, 1 small quarter of red cabbage (150 g), 150 g bean sprouts, 1 finely chopped chili pepper, 450 g of kelp noodles rinsed in warm lemon water (failing this, rice noodles), 60 g of raw peanuts or fresh almonds, 1 bunch of coriander and/or Thai basil, stripped of leaves.

Placerall the sauce ingredients in the bowl of a powerful blender, andmixeruntilgeta thick and creamy cream (you can prepare a large quantity and store it in the refrigerator or freezer).

To give detailjulienned zucchini, carrots, apples and peppers,to slicethe onion finely andprunecut the red cabbage into thin strips, using a mandolin or a sharp knife.


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Mixall the vegetables in the sauce, thenaddnoodles.Leave to marinateat least 30 minutes in the fridge. Just before tasting,sprinklepeanuts and/or almonds and roughly chopped coriander and/or Thai basil leaves.

Pair with a Darjeeling black tea or a Côtes-du-roussillon-villages.

Camille Labro

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Recipe: raw pad thai by Marie-Sophie L. (2024)


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