Raw Vegan Pad Thai

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Raw Vegan Pad Thai

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!

Raw Vegan Pad Thai
Serves 4
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Pad Thai
  1. 2 zucchinis, spiraled
  2. 1 cup kelp noodles
  3. 1 cup red cabbage, thinly sliced
  4. 2 carrots, peeled into ribbons
  5. 1 yellow pepper, thinly sliced
  6. 2 green onions, chopped
  7. 1/4 cup cilantro, chopped
  8. 1 tbsp hemp seeds
  1. 1 cup raw cashews, recommended to be soaked for 2 hours
  2. 1 plum tomato
  3. 2 tbsp water
  4. 2 tbsp tamarind paste
  5. 1 tbsp avocado oil or olive oil
  6. 2 tbsp coconut aminos
  7. 1/2 tbsp sesame oil
  8. 1 garlic clove
  9. 1 1/2 tsp Pink Himalayan salt
  10. 1 tsp ginger, freshly grated
  11. Pinch of cayenne pepper
  1. Spiralize zucchini. Place zucchini noodles in a large bowl and toss with a pinch of salt.
  2. Add kelp noodles, cabbage, carrots, and yellow pepper to the bowl and mix well.
  3. In a food processor or high-speed blender, blend dressing ingredients until smooth and creamy.
  4. Pour on dressing and top with green onions, cilantro and hemp seeds.
  5. Chill in the refrigerator or serve right away. Enjoy!
Rawcology™ http://rawcology.com/
Recipe Name
Raw Vegan Pad Thai
Published On
Average Rating
4.5 Based on 4 Review(s)

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