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Raw Pad Thai

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

5 from 32 reviews

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

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

Find it online: https://vegangela.com/2012/07/16/raw-pad-thai/