Craving Thai food? How about a pad thai? But not your typical stir-fried rice noodle dish… I’m thinking more about a healthy and fresh version of the original meal: a raw vegetable pad thai! You don’t have to think twice before trying it out. This tasty recipe is packed with vitamins and nutrients that will keep you energized and satisfied throughout your day.
Have you ever made noodles out of your vegetables?
In this recipe, we switched the traditional rice sticks for
These days, you can easily find different types and sizes of spiralizers for various prices on the market. They are becoming very popular! If you don’t want to invest in another kitchen tool, you can always use a vegetable peeler or a chef’s knife to cut your veggies into long ribbons or thin strips. It will taste the same.
The secret is in the sauce
In addition to the noodles, the most important part of this savory pad thai is the sauce. It has this spicy, sweet and sour taste that will make you crave more. The ingredients are pretty easy to find at any large grocery store. All you will need is a blender. Just throw everything in and mix until smooth. You will get a yummy and creamy sauce in less than 2 minutes!
Once you taste this delicious raw vegetable pad thai, you will forget about getting take-out ever again. So are you ready to prepare your first raw vegetable pad thai?
Easy Raw Vegan Pad Thai
This light dish makes you want to eat a whole load of veggies smothered in authentically delicious, creamy sauce. It's easy to prepare, free of oil, sugar, flour, and gluten.
Raw Vegetable Pad Thai
- 1 large green zucchini
- 1 large yellow zucchini
- 1 medium carrot
- 1 cup red cabbage (100g)
- 1 cup bean sprouts (100g)
- 1 green onion
- 1 tbsp cashews, crushed
- ¼ cup raw almond butter (60g)
- 1.5 tbsp soy sauce or tamari
- ½ lime juiced
- 1 tbsp ginger, grated
- 1 clove garlic
- 2 dates
- 1 tbsp red pepper flakes
- 3-4 tbsp water
Prepare the spicy sauce. Add the raw almond butter, nama shoyu, lime juice, ginger, garlic, dates, red pepper flakes to the blender and mix until smooth. Keep adding more water to thin the sauce if it is too thick.
To make the vegetable noodles: spiralize the zucchinis and carrot with a spiralizer or cut them into thin ribbons using a vegetable peeler. Slice the cabbage into strips with a chef’s knive. Add the veggie noodles to a large bowl and top with bean sprouts.
Pour the spicy sauce over the vegetable noodles and toss.
Sprinkle thinly sliced green onion and crushed cashews over the pad thai to garnish.
If you give it a try or have already tested similar kinds of recipes before, please share your experience and opinions with us in the comment section below. We would love to hear from you!
About the Author
Roxane Brien is a plant-based specialist and vegan blogger from Montreal, Canada. She created the Vegan Program website to help people feel more healthy, happy and energized by adopting a vegan lifestyle.
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