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 satisfied 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
Rainbow Raw Pad Thai
- Total Time: 15 minutes
- Yield: 1-2 servings
Description
This mouth-watering rainbow raw pad Thai recipe is chock full of flavour and colour to help you feel vibrant and healthy.
Ingredients
- 1/4 cup cashews
- 2 tbsp peanut butter
- 2 dates
- 1 small garlic clove
- Few sprigs fresh cilantro
- 1 piece fresh ginger
- 1/2 juice lime or lemon
- Pinch of chilli powder
- 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)
Instructions
- 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.
March 23, 2025
Rainbow Raw Pad Thai
Published
This pad Thai was soo delicious ! Perfect harmony of flavours, natural, fresh and satisfying. Perfect for the whole family !!
Aw you are the sweetest! So happy you enjoyed it, and thank you so much for leaving a comment xx 😍
Finally, a raw pad thai sauce that doesn’t have tamari/shoyu/coconut aminos. I’ve never understood why it’s even used in raw vegan food. It’s not healthy.
If I use tahini instead of cashew and peanut, would that also taste good?
Oh, I do use it in some of my recipes (or give it as an option at least), as I know some people do like to use it. Why do you feel it’s not healthy?
Tahini would work perfectly instead of cashew or peanut, but obviously will give a different flavour. The peanut and cashew combination gives it a more satay-type taste.