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Vegan Pad Thai

RatingDifficultyBeginner

Easy to make in 20 minutes, this spicy veggie dish combines colourful Zucchini and Squash Noodles with a creamy peanut dressing for a healthy raw lunch or dinner.

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Vegan Pad Thai
Yields1 Serving
Prep Time20 minsTotal Time20 mins
Raw Vegan Pad Thai
 2 Green Zucchinis
 1 Yellow Squash
 1 Medium Carrot
 1 Red Bell Pepper
 ½ cup Red Cabbage, shredded (35g)
 ½ cup Mung Bean Sprouts (50g)
 2 Green Onions, sliced
 2 tbsp Fresh Cilantro, chopped
 2 tbsp Cashews
 1 Lime, cut into wedges
Spicy Peanut Sauce
 2 tbsp Natural Peanut Butter
 2 tbsp Soy Sauce
 2 tbsp Lime or Lemon Juice
 2 tsp Ginger, grated
 2 Garlic Cloves
 3 Dates, pitted
 ½ tsp Cayenne or Red Chili Flakes
 ½ cup Water (120ml)
Optional Toppings:
 Edamame Beans
 Baked Tempeh
 Tofu, baked or sautéed in Soy Sauce
1

Add all ingredients for the sauce into a blender jar and blend until smooth. Adjust to taste, then put aside.

2

Make the vegetable noodles by spiralizing the zucchini, squash and carrots, then slice your bell pepper and red cabbage.

3

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.

4

Transfer into serving bowls and add any additional toppings of choice if you want a higher protein or calorie meal. Enjoy!

Notes:
5

Wait to drown your raw pad Thai in peanut sauce until you’re ready to serve to prevent soggy vegetables.

6

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.

7

Have some kelp noodles on hand? Throw them in your raw pad Thai, they are a great addition!

8

Nutritional values were calculated without the optional topping.

Category, Cuisine,

Ingredients

Raw Vegan Pad Thai
 2 Green Zucchinis
 1 Yellow Squash
 1 Medium Carrot
 1 Red Bell Pepper
 ½ cup Red Cabbage, shredded (35g)
 ½ cup Mung Bean Sprouts (50g)
 2 Green Onions, sliced
 2 tbsp Fresh Cilantro, chopped
 2 tbsp Cashews
 1 Lime, cut into wedges
Spicy Peanut Sauce
 2 tbsp Natural Peanut Butter
 2 tbsp Soy Sauce
 2 tbsp Lime or Lemon Juice
 2 tsp Ginger, grated
 2 Garlic Cloves
 3 Dates, pitted
 ½ tsp Cayenne or Red Chili Flakes
 ½ cup Water (120ml)
Optional Toppings:
 Edamame Beans
 Baked Tempeh
 Tofu, baked or sautéed in Soy Sauce

Directions

1

Add all ingredients for the sauce into a blender jar and blend until smooth. Adjust to taste, then put aside.

2

Make the vegetable noodles by spiralizing the zucchini, squash and carrots, then slice your bell pepper and red cabbage.

3

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.

4

Transfer into serving bowls and add any additional toppings of choice if you want a higher protein or calorie meal. Enjoy!

Notes:
5

Wait to drown your raw pad Thai in peanut sauce until you’re ready to serve to prevent soggy vegetables.

6

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.

7

Have some kelp noodles on hand? Throw them in your raw pad Thai, they are a great addition!

8

Nutritional values were calculated without the optional topping.

Vegan Pad Thai

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