Thursday, May 16, 2013

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

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!


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

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

  2. Great recipe! Sounds like a really nice, lite, summery dish :)

    Happy Blogging!
    Happy Valley Chow

  3. Thanks for sharing. How long does it keep in the fridge?

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

  4. This recipe was insanely spectacular -- my boyfriend and I went nuts over it!

    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?

    1. 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.