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.

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.

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!

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.

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.

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 🙂

More 30 minute recipes you’ll love

• Broccoli, Red Bell Pepper & Chickpea Salad
• Fresh Tomato, Basil and Lemon Zucchini Pasta
• Black & White Bean Quinoa Salad
• See all my 30 minute vegan recipes

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