Recipe: Raw Vegan Pad Thai

Recipe raw vegan Pad Thai
Oh how I love Thailand! And Thai food! All those stalls on the streets with the best freshly made snacks, people selling food to you on trains and buses, the chilled out places on the beach with triangle pillows to lounge on while munching away some more delicacies…. Pad Thai is another one of my favourite Thai recipes next to Green Papaya Salad, and this is a raw vegan version of it.


Ingredients for raw vegan Pad Thai:

1 bag kelp noodles (340g) or 1 large zucchini, spiralized

2 tsp sesame oil

1 medium carrot, shredded

1 small zucchini, chopped

1/4 red cabbage (or stir fry veggie mix), finely sliced

6 cherry tomatoes, chopped

2 TBSP fresh cilantro

1 TBSP cashews, chopped

1 tsp red chili, deseeded + finely sliced


1/2 green onion, finely sliced

bean sprouts


1/2 cup water

3 TBSP raw nut butter (almond or peanut is best)

1/2 lemon or 1 lime, juiced

2 TBSP coconut amino acids or tamari or soy sauce

2 cm fresh ginger, grated

1/2 TBSP sesame oil

How to make raw vegan Pad Thai:

Place the kelp noodles into warm water to soak for 10 to 15 minutes.

Drain water and dry the noodles with a kitchen towel.

Cut them in smaller pieces with a knife or with a pair of scissors and coat them with the 2 tsp sesame oil.

While the noodles are soaking:

Chop the vegetables.

Use a blender or food processor to blend all the ingredients for the sauce until smooth.

Mix the noodles with the vegetables and the sauce.

Decorate with cilantro.

Tips: If refrigerated, the Pad Thai sauce will keep for up to 1 week and the noodles and veggies can be stored for 2 days.


C = cup, 240 ml
1/2 C = half a cup, 120 ml or / TBSP
1/4 C = quarter of a cup, 60 ml or 4 TBSP
TBSP = table spoon, 15 ml or 3 tsp
tsp = tea spoon, 5 ml
“soft dates” = medjool are usually best. If necessary, soak briefly and drain. The soaking water is super sweet by the way!


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