Raw Pad Thai

A fresh, colorful twist on traditional Pad Thai made entirely with raw vegetables and a creamy almond sauce. This nutrient-packed meal comes together in minutes and is perfect for lunch or dinner.

Ingredients

Pad Thai

  • 2 medium zucchinis
  • 2 carrots
  • ½ head red cabbage, finely shredded
  • ½ sweet red pepper, thinly sliced
  • ½ cup raw almonds, roughly chopped

Almond Pad Thai Sauce

  • ¾ cup natural almond butter (made with almonds only)
  • ½ cup unsweetened almond milk or water
  • 1½ tbsp fresh lemon juice
  • 1 tbsp tamari or soy sauce
  • 1 tbsp honey
  • 1 clove garlic, minced
  • ¼ tsp ground ginger
  • ¼ tsp cayenne pepper

Directions

  1. Using a spiralizer or vegetable peeler, cut the zucchinis into long, noodle-like strands. Julienne or ribbon the carrots into thin strips.
  2. In a large bowl, combine the zucchini noodles, carrots, shredded red cabbage, sliced red pepper, and chopped almonds.
  3. In a blender or small bowl, whisk together the almond butter, almond milk (or water), lemon juice, tamari, honey, garlic, ginger, and cayenne until smooth and creamy. Add a little extra almond milk or water if needed to reach your desired consistency.
  4. Pour about half of the dressing over the vegetables and toss well to coat. Add more dressing as desired.
  5. Serve immediately or chill for 15–30 minutes to allow the flavors to meld.

Tips

  • Leftover dressing can be stored in an airtight container in the refrigerator for up to 5 days.
  • For extra protein, top with grilled chicken, shrimp, baked tofu, or edamame.
  • Garnish with fresh cilantro, green onions, sesame seeds, or an extra squeeze of lemon for even more flavor.