Rad Pad Thai is an uncooked version of the traditional cooked pad Thai. It is quick, easy and delicious! A perfect light meal for lunch or dinner.
Thai food is fresh, the flavours are dynamic and the colours are rich. I’ve made it my mission to re-create a raw version of the famous Pad Thai recipe that maintains these loved key elements. Happy to say I am definitely happy with the result, and I hope you are too! A bonus is that it’s made with healthy whole food ingredients. Therefore, you can enjoy it knowing you are nourishing your body.
Why you’ll love this recipe
- It’s naturally gluten, dairy and processed sugar-free
- It’s an easy and tasty way to get more vegetables into your diet
- It takes less than 15 minutes to make
How to make Raw Pad Thai
Start by making the zucchini noodles. For this you’ll need to use one of my favourite kitchen tools: a spiraliser. This handy device turns zucchini (and other types of veggies) into noodles very quick. If you don’t have a spiraliser you can simply use a vegetable peeler. But, I highly recommend purchasing a spiraliser because they are so easy and fun to use.
Next you’ll finely slice all of your chosen raw vegetables. Below you can see some of my favourites: purple cabbage, snow peas, broccoli and red capsicum. Others can include green peas, spring onion, carrots and green beans. Feel free to experiment and choose your favourites
Then you’ll make the luscious creamy satay sauce. Add the cashews, peanut butter, garlic, ginger, lime, water and date to a blender. I don’t like to blend for too long because I enjoy some cashew chunks in there. You can blend until completely smooth though if you prefer.
Lastly, add the zucchini noodles, sliced veggies and sauce into a bowl. Combine well so that the vegetables are evenly coated with the sauce. If you don’t mind getting messy I find using your hands works well. Just make sure they are clean.
More Raw Recipes
- Vegan Cauliflower Rice Sushi
- Kale Pesto with Zucchini Noodles
- Cucumber Noodles with Creamy Curry Tahini Sauce
Raw Pad Thai with Zucchini Noodles
This mouth-watering rainbow raw pad Thai recipe is chock full of flavour and colour to help you feel vibrant and healthy.
Pad Thai Sauce
- 1/4 cup cashews
- 2 tbsp peanut butter
- 1 small garlic clove
- Few sprigs fresh cilantro
- 1 piece fresh ginger
- 1/2 juice lime or lemon
- Pinch cayenne pepper (or chilli)
- 1/4 cup water (add more as needed to make creamy)
Vegetables
- 2 zucchini’s (spiralised, or peeled )
- 1 carrot (peeled)
- 1 small red capsicum (finely sliced)
- 1/4 purple cabbage (finely chopped)
- 1/2 cup broccoli florrets (roughly chopped)
- 1 green onion (diced)
- Handful fresh cilantro (chopped)
- Add all the vegetables to a large bowl.
- Blend the sauce ingredients until smooth and creamy. The consistency should be fairly thick.
- Pour the sauce over the vegetables and mix thoroughly.
- Divide among two bowls (or eat it all to yourself) and garnish with extra fresh cilantro.
- Store left over sauce in the fridge and use within 2 days. Can be mixed into salad or used as a dip for veggies.
