Raw Pad Thai

Raw Pad Thai
  • PREP TIME
    30 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    30 mins
  • SERVING
    4 People
  • VIEWS
    163

Experience the vibrant flavors of Pad Thai in a completely new way! This raw version bursts with freshness, combining crisp vegetables and a creamy, tangy sauce for a surprisingly satisfying and healthy meal.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    46 g
  • Fiber
    12 g
  • Protein
    14 g
  • Saturated Fat
    3 g
  • Sodium
    478 mg
  • Sugar
    23 g
  • Fat
    29 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins 1. Gather all of your fresh ingredients and prepare your workspace. (5 minutes)

Image Step 02
02 Step

Recipe View 10 mins 2. Using a vegetable peeler, slice the zucchini lengthwise into long, thin noodles. Arrange these vibrant noodles artfully on individual serving plates. (10 minutes)

Image Step 03
03 Step

Recipe View 5 mins 3. Mimic the zucchini, slicing the carrots into long, slender strips with the vegetable peeler to create carrot noodles. (5 minutes)

Image Step 04
04 Step

Recipe View 5 mins 4. In a spacious bowl, combine the carrot noodles, thinly sliced red cabbage, red bell pepper, and crunchy bean sprouts, creating a colorful and textured base for the Pad Thai. (5 minutes)

Image Step 05
05 Step

Recipe View 10 mins 5. In a separate bowl, whisk together the raw almond butter, freshly squeezed orange juice, raw honey, minced fresh ginger root, Nama Shoyu, unpasteurized miso, minced garlic, and a dash of cayenne pepper until the sauce is smooth and creamy. (10 minutes)

Image Step 06
06 Step

Recipe View 5 mins 6. Pour half of the luscious sauce over the cabbage mixture, gently tossing to ensure every strand is coated in the flavorful dressing. (5 minutes)

Image Step 07
07 Step

Recipe View 5 mins 7. Gracefully arrange the cabbage mixture over the zucchini noodles on each plate. Drizzle the remaining sauce over each portion, allowing the flavors to meld together. (5 minutes)

For an extra layer of flavor and texture, consider adding chopped peanuts or cashews, or a sprinkle of sesame seeds.
If you don't have Nama Shoyu, you can substitute with regular soy sauce or tamari, but be mindful of the sodium content.
Adjust the amount of cayenne pepper to your desired level of spice.
The sauce can be made ahead of time and stored in the refrigerator for up to 2 days.
Consider adding other vegetables such as shredded beets or chopped kale.

Ellen Mckenzie

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 54 Ratings)
Total Reviews: (3)
  • Taya Schmitt

    I was skeptical about raw Pad Thai, but this recipe completely changed my mind! The sauce is incredible, and the vegetables are so fresh and crunchy.

  • Tatyana Reinger

    I added some chopped peanuts and a squeeze of lime juice, and it was even better!

  • Brett Mitchell

    This is a great recipe for a light and healthy lunch. I love how easy it is to make, and the flavors are amazing!

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