A fresh, vibrant twist on classic Pad Thai made entirely with raw, plant-based ingredients. Crisp vegetable noodles are tossed in a creamy, tangy almond-lime sauce for a nourishing, ready-to-eat meal that’s both satisfying and energizing.
Prep Time
20 minutes
Cook Time
0 minutes (no cooking required)
Total Time
20 minutes
Servings
2–3 servings
Ingredients
For the Pad Thai
- 2 medium zucchinis, spiralized into noodles
- 1 medium carrot, julienned or spiralized
- 1 red bell pepper, thinly sliced
- 1 cup shredded purple cabbage
- 1 cup fresh bean sprouts
- 2 green onions, thinly sliced
- ¼ cup fresh cilantro, chopped
- Lime wedges, for serving
For the Raw Pad Thai Sauce
- ½ cup raw almonds, soaked 2–4 hours and drained
- ¼ cup fresh lime juice
- 1 tablespoon raw almond butter
- 1 tablespoon tamari or raw coconut aminos
- 1 tablespoon date paste or 2 soft Medjool dates
- 1 clove garlic
- ½ teaspoon fresh ginger, grated
- 2–4 tablespoons filtered water (to thin as needed)
For Garnish
- ¼ cup raw peanuts or almonds, chopped
- Sesame seeds
- Red chili flakes (optional)
Directions
- Prepare the noodles
Spiralize the zucchini and carrot. Place them in a large bowl and gently pat dry with a paper towel to remove excess moisture. - Add the vegetables
Add the bell pepper, purple cabbage, bean sprouts, green onions, and cilantro to the bowl with the noodles. - Make the sauce
In a high-speed blender, combine all sauce ingredients. Blend until smooth and creamy, adding water gradually until the desired consistency is reached. - Assemble the dish
Pour the sauce over the vegetables and gently toss until everything is evenly coated. - Taste and adjust
Adjust seasoning with more lime juice, tamari, or sweetness as needed. - Serve
Divide onto plates and garnish with chopped nuts, sesame seeds, chili flakes (if using), and fresh lime wedges. Serve immediately.
