Raw Pad Thai

I’m still working my way through all my travel photos, so my posts over the next few weeks will primarily focus on current happenings (what I’m cooking at home and restaurants that I’m discovering here in Toronto). But don’t worry, all the information and reviews of the things that I ate and experienced during my 3-month trip through New Zealand and South East Asia will be coming soon!

Raw Pad Thai - Vegan and Gluten-Free

For today’s post, I’d like to share a recipe that my mom made for me when I last visited her in Ottawa. She got the recipe from Chatelaine magazine, but it comes from Julie Daniluk’s Meals That Heal Inflammation cookbook.I love how fresh and healthy this dish tastes! In fact, I love it so much that I’ve already made it 3 or 4 times this month. It’s a total “keeper” for me and I hope it will be for you as well.
Raw Pad Thai - Vegan and Gluten-Free Raw Pad Thai - Vegan and Gluten-Free

I haven’t found any raw almond butter yet, so I used this roasted almond and cashew blend instead. So in my case, this salad isn’t 100% raw. However, I did manage to find this huge bottle of raw organic agave nectar at Homesense for $12.99 though. Score!

Almond Cashew Butter Raw Agave Nectar
You’ll need a spiralizer, mandoline or julienne vegetable peeler in order to make the veggie “noodles”. I’m normally not a big fan of kitchen gadgets, but I use these all the time and think they’re a good investment for any vegetarian/vegan, or anyone looking to eat more vegetables. Otherwise, check out my Raw Vegan Alfredo Sauce with Zucchini Noodles post to learn how to make wide Fettucine noodles with a regular vegetable peeler. I used my julienne peeler for this recipe, and my mom gave me this special mandoline glove that prevents me from cutting myself when I use it.
Mandoline Gloves Julienne vegetable peeler

Raw Pad Thai

Raw Pad Thai

Notes

  • If you make the dressing first, and then toss the veggies on top, this becomes a one-pot meal.
  • I’ve doubled the recipe, because I find that even doubled, it only makes 2-3 servings.
  • The original recipe called for raw honey, but I’ve made it vegan by using raw agave or maple syrup.
  • I didn’t find any fresh sprouts, but this was still delicious, so I’ve marked them as optional below.
  • I also like serving this with crushed peanuts and chopped cilantro, so I’ve added them as options too.
  • As the directions indicate, it’s definitely better after a few hours in the fridge, however, if you leave it at room temperature for about 15 minutes, it should also help to soften-up the veggies and combine the flavors.

Raw Pad Thai - Vegan and Gluten-FreeRaw Pad Thai - Vegan and Gluten-Free

Updates

February 27, 2013 – I sometimes like to add tofu to this dish. I simply cut up 250g of organic tofu and lightly fry it in some sesame oil and tamari sauce. I tend to leave-out the cauliflower when I do this. It no longer makes the dish 100% raw, but I like the additional protein punch it delivers this way.

Also, once the sauce has had a chance to break-down the veggies a little bit, I’ve noticed that there’s quite a bit of it left over. I’ve therefore updated the recipe to use 3 carrots and zucchinis instead of 2. I’ve also increased the serving size to 3. Less waste + more servings = even better recipe :)

Raw Pad Thai (with sesame tamari tofu) - Vegan and Gluten-Free

4.9 from 13 reviews

Raw Pad Thai
 
Prep time
Total time
 
This easy raw vegan dish uses zucchini and carrots for the “noodles” / Raw, Vegan, Gluten-Free
Author:
Serves: 3
Ingredients
  • 3 medium zucchinis
  • 3 large carrots
  • 2 green onions, chopped
  • 1 cup shredded purple cabbage
  • 1 cup cauliflower florets
  • 1 cup mung bean sprouts or radish sprouts (spicy) (optional)
  • ½ cup crushed peanuts (optional)
  • ½ cup chopped fresh coriander/cilantro (optional)
Sauce
  • ¼ cup tahini
  • ¼ cup almond butter (or cashew butter, or a blend of both)
  • ¼ cup tamari (gluten-free, as required)
  • 2 tbsp agave (or maple syrup)
  • 2 tbsp lime or lemon juice
  • 1 clove garlic, minced
  • 1 tsp ginger root, grated
Instructions
  1. Use a spiralizer (or mandolin or vegetable peeler) to create noodles from the carrot and zucchini. Place them in a large mixing bowl and top with the other vegetables.
  2. Whisk sauce ingredients in a bowl. The sauce will be thick, but will thin out after it’s mixed with the vegetables.
  3. Pour the sauce over the vegetables and toss. Best after 1 day in the fridge.
Notes
Adapted from recipe in Julie Daniluk’s Meals That Heal Inflammation cookbook via Chatelaine magazine



Raw Pad Thai - Vegan and Gluten-FreeRaw Pad Thai - Vegan and Gluten-Free

68 Comments

  1. Allysia K says:

    I feel kind of weird saying this, but I’ve never made a raw pad thai. I went to raw food school in California and we made all kinds of incredible, mind-blowing meals, but not Pad Thai, not even in my own curious home experiments. Totally adding this recipe to my excessive Pinterest collection! And I can’t wait to hear about some Toronto restaurants so I can drool over them a year before I move!

    Reply
    • vegangela says:

      Hi Allysia! Yeah I’m kind of surprised that I’ve never made a raw pad thai before either. I’ve been on the veggie “noodles” kick for some time, and I love thai-style peanut-based sauces, so you’d think that I would have put two and two together at some point! Anyway, I love this recipe and just had to share it. You’re going to love Toronto. There are so many good vegan options here and I’ve only begun to scratch the surface!

      Reply
  2. Theresa says:

    Yum! I love pad thai, definitely going to try this raw no noodle version.

    Reply
    • vegangela says:

      Awesome. Let me know what you think :)

      Reply
  3. Stormy Cloud says:

    This looks fantastic! Love raw recipes and this is a keeper for sure! Thanks for sharing…excellent blog by the way. I love Toronto – Such a beautiful, clean city. Enjoy it and keep sharing…Stormy ( wickedlydeliciousfoods.blogspot.com & atwistoflife.blogspot.com )

    Reply
    • vegangela says:

      Thank you and thank you :)

      Reply
  4. Lauren says:

    So glad that you’re back and that you had a wonderful trip! I had been intermittently checking for new posts and was so happy to see an overview from your trek across the world, both because the photos were beautiful and that that meant more delicious recipes were forthcoming. This Pad Thai is on my to-do dinner list for next week. I’m very excited to give it a try! This has sort of been a Vegangela week (perhaps in celebration of our return?) as I made the enchiladas, tangled salad dressing (both fantastic) and am going to give the spicy quinoa and bean salad a try. I have been eating a vegan diet for a year, and have never enjoyed food so much in my life as I do now (I just celebrated one year of a vegan diet in NYC eating some of the most incredible food I have ever tasted). Exploring interesting ingredients and preparing new recipes has become a real interest and passion of mine since changing the way that I eat, and your blog has been an integral part of the fun! Thanks for sharing such tasty, healthy and easy recipes!

    Reply
    • vegangela says:

      This just totally made my day – THANK YOU! I’m so glad to hear that my recipes are of use! My life has changed so much lately and it’s hard to keep up, but I promise to get new recipes up as soon as I can :)

      Reply
  5. Bridget says:

    I am about a year in to vegan eating and love Pad Thai, but this has to be the BEST Pad Thai I’ve had, EVER!!

    Reply
    • vegangela says:

      Hey! Thanks for trying it – and for being the first to provide feedback on it! Glad you liked it. It’s pretty much my new favorite thing as well :)

      Reply
  6. Christine says:

    I just put this together and it looks so good!! I can’t wait to eat it later. My sister and her husband recently went vegan and I am so inspired by their commitment to their health. My boyfriend and I have decided to also change our diets. I am also gluten free so that can make things a bit complicated. I was very happy to find this recipe and I am looking forward to finding more!

    Reply
    • vegangela says:

      Hi Christine – Thanks for trying the recipe. Hope everyone liked it!

      Reply
  7. Michelle says:

    I’m so pleased we found your recipe. We had a giant patty pan from the garden and were about to make vegan zucchini bread when we ran across your creation. Made some mandolin noodles and whipped up the dressing in no time. Delicious! Thank you.

    Reply
    • vegangela says:

      Thanks for taking the time to write. So glad you liked it :)

      Reply
  8. Hi, I came across your blog for the first time today and loved your approach to food. I have included this raw pad thai in my July 2012 roundup of meatless meals. Thanks for the fresh approach and the inspiration!

    Reply
    • vegangela says:

      Thanks very much for the shout-outs and the kind words! :)

      Reply
  9. Lauren says:

    I’ve now made this twice. It was delicious! The only tweak I made was reducing the soy sauce a bit. The “noodles” stayed nice and crunchy and the fresh cilantro gave it a really fresh taste.

    Reply
    • vegangela says:

      Awesome! It’s been on repeat here as well. Thanks for taking the time to comment :)

      Reply
  10. Candice says:

    Everyone seems to be making the raw pad thai lately. I love Julie Danyluks book, I’ve made many recipes from there and there is few that I like

    Reply
  11. Candice says:

    Correction! Few that I DON’T like

    Reply
    • vegangela says:

      I love this recipe – thanks for the feedback on the book though…

      Reply
  12. This looks just fantastic. I’m going to be trying it as soon as I can get to the store for some nut butter! So happy to have found another Toronto vegan <3

    Reply
    • vegangela says:

      Thanks for stopping by! I’ve just added you to my “Toronto Vegans” RSS subscription folder so we can keep in touch. I see that you’re doing Vegan MoFo too, that’s awesome. I love this time of year! :)

      Reply
  13. evirdi says:

    Hi Angela,

    A quick note on chopsticks (the photo at the top of the page) in Japanese culture (maybe other Asian cultures too?) Chopsticks are only left in food if it is being offered to the dead-

    I am sure I will get some slack for mentioning this- Nothing against your awesome recipes- just the photo

    Thanks!

    Reply
    • vegangela says:

      Oh my! Thanks so much for letting me know – I had no idea! I’ll go through my photos and try to replace it with something less offensive! Thanks again!

      Reply
  14. Bec says:

    I have made this twice now and it’s amazing! The second time, I put slightly less tamari and it was perfect. I’ve been sending the recipe to all my friends. Thank you so much for sharing. :)

    Reply
    • vegangela says:

      Yay! Isn’t it the best? Who needs noodles with veggies that satisfying and creamy?!

      Reply
  15. thartley says:

    I loved this recipe. The flavors worked amazingly together, the veggie noodles were very fresh tasting. The sauce thinned out a little too much for me once everything was combined but a delicious dish overall.

    Reply
    • vegangela says:

      I agree that there’s some extra sauce leftover once it’s had the time to settle. I’ve been adding a few extra veggies to the mix…

      Reply
  16. kittycat says:

    thanks so much for the recipe! i made this for a dinner party and it was a big hit!

    Reply
    • vegangela says:

      That’s awesome! Thanks for taking the time to share your feedback :)

      Reply
  17. Kitchen Witch says:

    Recipe looks great! I’m in the market for a julienne peeler and would prefer not to buy online if possible (I’m in Toronto). The ones I’ve narrowed it down to are: Zyliss (can only find online so far), Titan, and the Kuhn Rikon. I wonder if you can tell me where your mom got the mandoline gloves from and which brand of julienne peeler you used?

    Reply
    • vegangela says:

      Hi there! My Julienne peeler is from OXO. I think my mom picked it up for me at Homesense/Winners. The mandoline gloves were purchased at a kitchen supply store in Ottawa. You should be able to find some fairly easily in Toronto. Good luck!

      Reply
  18. Sophia says:

    This was my first attempt at a raw dish. It was a HUGE hit!!
    Thanks so much!!

    Reply
    • vegangela says:

      You’re welcome – glad you liked it!

      Reply
  19. Jennifer Graham says:

    Amazing recipe – nearly ate the whole lot…!

    Reply
    • vegangela says:

      Awesome! Glad to hear it. Thanks for commenting :)

      Reply
  20. Daina says:

    Bugger!! Wish I had thought of this when I was doing my raw vegan diet – what a great way to use those nut spreads!

    You really must find yourself one of these spiralisers though – http://www.healthyfitgoddess.com/2013/02/new-vegetable-spiralizer.html

    They are awesome!

    Reply
    • vegangela says:

      Hi Daina – I think you’ll love this recipe. Yes, a spiralizer is on my wish list! :)

      Reply
  21. Irina says:

    Thank u so much for this wonderful recipe , it will be my favorite one from now on. Made a huge bowl and ate everything by myself:)

    Reply
    • vegangela says:

      I wish I could take the credit for it! I’m glad you like it – it’s one of my favorites too!

      Reply
  22. christina says:

    This is really good! Just finished making a giant pot of it for my husband and I. I added some crushed red pepper and cayenne because we love hot food. So nice! Thank you!!!!

    Reply
    • vegangela says:

      Yum, those are great additions. Thanks for sharing!

      Reply
  23. Andi says:

    I just tried this today, and that sauce is fantastic. I would eat it on cardboard. Thank you!

    Reply
    • vegangela says:

      Ha ha! Agreed, the sauce is amazing. Sometimes I just make it to have on-hand for salads and other things :)

      Reply
  24. Aly says:

    I made this for my family and they absolutely LOVED it. There were no left overs and they wanted to slurp up the sauce off their plates.

    Reply
    • vegangela says:

      Yay! I’m so glad to hear that :)

      Reply
  25. Kimbotron says:

    V-A…stumbled a upon yer site last nite when adds looking for vegan summer recipe saw. I jammed on your theme and created something INCREDIBLY delicious. Used some nice organic brown rice pad Thai noodles and basically merged it with an Asian slaw kind of thing: some lovely young fresh local cabbage green & red; a pepper, chives & jalapeño from the garden; peanuts we chopped up. Tossed it all with a not too sweet but spicy vinegrette: soy sauce; hot chili oil; lime juice; peanut oil; rice vinegar;. Then, riffing on a chicken Caesar, topped the pad Thai salad with some nicely panko crusted & pan fried tofu triangles. Poured an awesome peanut butter sauce: ginger (lots grated on our microplane); garlic; rice vinegar + some balsamic I think. You get the drift, I’m sure. Accompanied by a nice Harpoon UFO and verrrrrrry local massachusetts peaches for desert. We were sated beyond belief!!! . Can’t wait to hit the leftovers for lunch ;-))). BTW: we had a guest over who pitched in on the prep. 3 chefs brought the dish together quickly. Big fun activity to chit chat over.

    I plan own making your apricot/coconut/oat bars soon, and really enjoy your site. Will be passing you on to my neighborhood veganistas. Thanks for the inspiration.

    Reply
  26. Raquel says:

    Just tried this today… So tasty, the sauce is DELICIOUS!!! Thank you so much for this amazing recipe! :D

    Reply
  27. Ashley says:

    So as there was an abundance of zucchini in my life recently, I googled vegan zucchini recipes and decided to
    try this one out. I would like to say Bravo!!! So delicious and amazing and refreshing and how many other adjectives are there to describe how much I enjoyed this :) Healthy and full of veggies, I do believe it will be a frequent rotation. Thanks so much for sharing your talents with everyone, if
    It weren’t for you food bloggers my diet would be so boring and processed, instead it’s bright and delicious… I can cook but sadly cannot create, so I truly do thank you :)

    Reply
    • vegangela says:

      Hi Ashley! Thanks so much for your kind words! I agree that this recipe is fantastic. I wish I could take the credit for actually creating it! Again, thanks for the kind words and let me know if you make anything else from my site :)

      Reply
  28. Ashley says:

    THIS RECIPE IS FANTASTIC!!!! It is soooo good. My favorite so far and I make it all the time now! Thanks for such tasty recipes!!

    Reply
    • vegangela says:

      Glad you like it! Thanks for taking the time to comment!

      Reply
  29. Edward says:

    I made this as my first Raw Vegan dish today and it was amazing! So Thanks!

    Reply
    • vegangela says:

      Yay! Glad to hear it – thanks for letting me know :)

      Reply
  30. Camy says:

    This was excellent!! A++++++++++++++++++++

    Reply
    • vegangela says:

      Yay! Thanks for taking the time to comment :)

      Reply
  31. Simone says:

    I’m eating this right now at my desk at work. This is my first fully raw meal thats not lettuce and tomatoes! It is SOOO GOOD!!!!! Yes I have sauce splashing all over my computer everytime i try to slurp up the noodles (it’s starting to get seriously messy actually), but its worth it!
    Although I didnt expect it to melt down to so little when i opened it up just now. Last night when I made it, I wondered how I was going to get thru all these veggies, but now its a pretty perfect size. I feel bad about all this sauce thats going to get left back tho. What else can I throw it on next time?
    Either way, thank you for this. Lunch today is great!

    Reply
    • You know, I made this again this week and I also noticed how much dressing was leftover. I’m going to update the recipe now by increasing the vegetables and servings. Thanks for writing!

      Reply
  32. Matt says:

    I tried this last night and it was a great addition to a growing raw diet. I only julienne cat the zucchini only until I reached the seedy core. I added the cores to the sauce before blending. I also added a few Thai chili peppers to the sauce for some kick. I’ll definitely make this again very soon.

    Reply
    • Great use of the zucchini core. So glad you enjoyed the recipe. Thanks for taking the time to leave feedback!

      Reply
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