Raw Pad Thai

I have had raw pad thai before and loved it and I thought it was about time I make my own version of it!  I had lots of veggies that I knew would be perfect in it and so I got to work making it.  I know traditionally raw pad thai uses coconut for noodles, but I wanted my version to be a bit lighter and affordable so I just opted for all veggies.  I tossed them with a silky, flavorful almond butter sauce and topped them off with some crunchy crumbled nuts and it was delicious!  

Having had traditional pad thai, I think I like this version better.  It left me feeling good and satiated but not weighed down.  I have a feeling this is going to be a dish I make often this summer.  In fact, I made it again last night I enjoyed it so much!

Raw Pad Thai
Serves 1

1 zucchini cut into thin spaghetti noodles or sprialized
1 carrot, peeled and cut julienne
1/4 cup green cabbage, thinly sliced
1/4 cup red cabbage, thinly sliced
1/2 cup sugar snap peas
2 scallions, thinly sliced
1/4 cup bean sprouts
2 Tbsp minced cilantro

Dressing:
1 1/2 Tbsp raw almond butter
3 Tbsp lime juice
1 Tbsp Tamari
1 tsp maple syrup or coconut nectar
1/2 tsp minced ginger
1 garlic clove, minced

1/4 cup raw cashews or almonds, crushed

In a bowl, combine the veggies.  In another small bowl, whisk together the dressing ingredients, adding enough filtered water to it to make it a dressing consistency.  Toss the dressing with the veggies and place on a plate.  Sprinkle with the nuts and serve!

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

10 Comments
    • May 16, 2013 at 23:02
      Reply

      Thank you so much :)!

  1. May 16, 2013 at 16:42
    Reply

    This recipe looks fantastic and I am going shopping today for my missing ingredients! Thank you for sharing it!

    • May 16, 2013 at 23:02
      Reply

      Thank you :)! I am so happy you are going to make it, you are so welcome!

  2. May 16, 2013 at 18:38
    Reply

    Great recipe! Sounds like a really nice, lite, summery dish :)<br /><br />Happy Blogging!<br /><a href="http://www.happyvalleychow.com/" rel="nofollow">Happy Valley Chow</a><br />

    • May 16, 2013 at 23:02
      Reply

      Thank you so much :)!

    • May 25, 2013 at 23:10
      Reply

      I would say 5 days but it is best the first two because the veggies may get wilty.

  3. June 24, 2014 at 13:37
    Reply

    This recipe was insanely spectacular -- my boyfriend and I went nuts over it!<br /><br />I wonder if there's a way to thicken the sauce to keep it from watering down so much when combined? Like adding coconut milk/meat?

    • June 24, 2014 at 21:51
      Reply

      Add a little more nut butter. The longer you let the salad sit also, the more watery it becomes because the veggies leak moisture out.

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