I love the freshness of this meal. I often prepare it for lunch but rarely do I make it so rich. I often spiralize just zucchini and carrots and I top it with my peanut butter sauce and some microgreens I have grown at the time. For those who do not like nut-based sauces, I recommend use avocado—works great as well!
Raw Vegan Pad Thai
- 2 green zucchinis
- 1 medium carrot
- 1 yellow squash (optionally)
- 1 red bell pepper (optionally)
- ½ cup red cabbage, shredded (optionally)
- ½ cup mung bean sprouts (optionally)
- 2 green onions, sliced
- 2 tbsp fresh cilantro chopped
- 2 tbsp cashews or peanuts
- 1 lime, cut into wedges
Spicy Peanut Sauce
- 2 tbsp natural peanut butter
- 2 tbsp soy sauce
- 4 tbsp lime or lemon juice (or more, we like it extra tangy!)
- 2 tsp ginger, grated
- 2 cloves garlic
- 3 dates, pitted
- ½ tsp cayenne or red chili flakes
- ½ cup water (120 ml)
- Edamame beans
- Baked tempeh
- Tofu, baked or sautéed in soy sauce
- Add all ingredients for the sauce into a blender jar and blend until smooth. Adjust to taste, then put aside.
- Make the vegetable noodles by spiralizing the zucchini, squash and carrots, then slice your bell pepper and red cabbage.
- Add all the veggies for your pad Thai salad into a large bowl and drizzle with your spicy peanut sauce. Mix well, then top with green onion, fresh cilantro, cashews and lime.
- Transfer into serving bowls and add any additional toppings of choice if you want a higher protein or calorie meal. Enjoy!
- Wait to drown your raw pad Thai in peanut sauce until you’re ready to serve to prevent soggy vegetables.
- Store the raw veggies separate from the dressing if you have any leftovers or want to use this recipe for meal prep; the spiralized noodles keep well for 3 days, the peanut butter sauce for one week in the fridge.
- Have some kelp noodles on hand? Throw them in your raw pad Thai, they are a great addition!
- Nutritional values were calculated without the optional toppings.
- Find more tips & customization ideas in the article above!