by Vegangela
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
- Fresh Tomato, Basil and Lemon Zucchini Pasta
- See all my 30 minute vegan recipes
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
Instructions
- 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.
- Whisk sauce ingredients in a bowl. The sauce will be thick, but will thin out after it’s mixed with the vegetables.
- 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