This raw vegan Pad Thai is one of my biggest hits. The other day I spoke to a group of 17 and 18 year old students at Richmond Green Secondary School about holistic nutrition, following your passion and together we made this recipe along with no-bake brownies for dessert. It was so wonderful to see the enthusiasm that the students had for nutrition and their interest in how they can continue to stay healthy while they go off to university in the fall. I was pleasantly pleased that the students devoured the raw vegan Pad Thai and even came back for seconds! This recipe is definitely one you can serve to vegans and non-vegans alike. You can also use the dressing as a salad dressing on your basic greens and if you’d like it to be a little lighter, you can take out the cashews from the dressing ingredients.
In general, the recipe is an excellent source of protein, fibre and healthy fats, as well as a rich source of potassium, vitamin A and vitamin C. Both the zucchini noodles and kelp noodles provide a nutritious and gluten-free alternative to rice noodles typically used in Pad Thai recipes. The great thing about zucchini is that they’re pretty neutral in taste and take on the flavour of the dressing. They’re also packed with vitamin A, vitamin C, manganese and fibre. The kelp noodles also take on the flavour of the dressing and are a rich source of iodine and calcium. The cashews in the dressing give the recipe a rich, creamy taste and although cashews are high in fats, they’re the good type of natural saturated fat that can help boost the metabolism and regulate blood sugar levels. Cashews are also rich in magnesium and zinc. Trust me when I say that this vibrant and delicious dish will definitely keep ’em coming back for more. Enjoy!