Raw Pad Thai

September 15, 2015

May I just start by saying, thank goodness for the online health and vegan communities! They just never run out of good ideas to share! I see photos of raw Pad Thai surface Instagram every now and then and I have to say, I've long been intrigued by them. If you know me personally, then you must know how much I like my Thai. Their cooking always involves a wide variety of herbs, spices and fresh produce, which I love. It's actually something that inspired me to create a couple of dishes of my own such as this Noodle Toss and Rice Paper Rolls!

Pad Thai is definitely one of my favorite Asian dishes but the idea of having it raw never crossed my mind. (Major props to the guy who first thought of doing this!) One of the many things that I love about being plant-based is there's always an interesting twist that you can add or a new exciting idea for a recipe. It's just crazy to think how endless the combinations are for a single dish! This is only one of the many versions that raw Pad Thai has gone through, but I hope you'll like it. Explore the recipe and see what interesting twist you can come up with yourself!

M x

Prep time: 15 min
Cook time:
Total time: 15 min
Serves 2


1 medium-large zucchini
2 carrots
2 small peppers
1/4 purple cabbage
4 scallions
cooked edemame
mung bean sprouts

sauce (adapted from my Buckwheat Noodle Toss):
2 tbsp low-sodium soy sauce
2 tbsp all-natural peanut butter
1 1/2 tsp coconut sugar
1 tsp lime juice
1 tsp garlic powder
1cm piece of ginger
a drop of sesame oil

toppings (optional):
sesame seeds
chili flakes


  1. Spiralize or use a julienne peeler to cut the carrots and zucchini. Set aside in a large bowl.
  2. Thinly slice the peppers and scallions and then add them to the spiralized veggies. Also toss in a small bunch of cilantro leaves, edemame and sprouts to the bowl.
  3. Toss all of these together and then transfer to plates.
  4. Make the sauce. Start by grating the ginger and then combine it with the rest of the ingredients in a small bowl. Mix until you reach a smooth and creamy consistency. 
  5. Pour the sauce over the vegetable mix. Sprinkle on some sesame seeds and chili flakes and that's it!


  • You may use a food processor to make the sauce.
  • Although you can consume it immediately, the dish tastes better after keeping in the fridge for several hours. This allows the vegetables to soften up, making it easier to eat.

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