Raw Pad Thai

For today’s post, I’d like to share a raw Pad Thai recipe that my mom made for me when I last visited her in Ottawa.

Raw Pad Thai - Vegan and Gluten-Free

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 Fettuccine 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.

Raw Pad Thai
Raw Pad Thai

Notes – Raw Pad Thai Recipe

  • If you make the dressing first, and then toss the veggies on top, this is  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-Free
Raw Pad Thai - Vegan and Gluten-Free

Updates – Raw Pad Thai Recipe

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

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Raw Pad Thai

This easy vegan raw Pad Thai uses zucchini and carrots for the “noodles” / Raw, Vegan, Gluten-Free

  • Author: Angela @ Vegangela.com
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 3 1x
  • Category: Main, Salad
  • Cuisine: Raw, Vegan

Ingredients

Scale
  • 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)
  • 1/2 cup crushed peanuts (optional)
  • 1/2 cup chopped fresh coriander/cilantro (optional)

Sauce

  • 1/4 cup tahini
  • 1/4 cup almond butter (or cashew butter, peanut butter)
  • 1/4 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

Keywords: agave, asian, cabbage, carrot, cauliflower, easy, ginger, gluten-free, julienne, low-carb, make-ahead, no-cook, nut butter, one-pot, raw, spiralizer, summer, tahini, thai, under 30 minutes, zucchini, vegan, salad

Did you make this recipe?

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