RAW PAD THAI

Raw Pad Thai is a quick and easy, healthy recipe featuring kelp noodles, fresh veggies and creamy peanut dressing for a tasty raw vegan lunch, dinner or make ahead meal!

A few weeks ago I was given a package of kelp noodles and finally found the perfect dish to feature them in. I absolutely love Thai food and have been interested in putting together a raw Pad Thai.

I came across Ani Phyo’s version using kelp noodles and that was it, inspiration hit! And I must say it came out very well considering I was having trouble getting the sauce to my liking.

I actually had two inspirations to work with and tried both coming up with my final version. One was a bit too salty and the other too oily.

Finally, I got it right in the middle. It was well worth the trial and errors of making the sauce. This raw pad thai is gluten free, nutrient dense and a special dish to enjoy often!

Kelp Noodles

Kelp noodles are pretty interesting, I had no idea what to expect. They are a raw food with a neutral flavor and a firm crunchy texture like a bean sprout. When handling they remind of plastic bands with their slight stretchiness.

They are rich in 70 minerals and a healthy alternative to noodles containing no gluten, wheat or sugar. As an added benefit they are low in carbohydrates and calories, only 6 calories per serving.

They can be eaten warm or cold. Find kelp noodles online and at asian grocery stores. Before preparing kelp noodles, always be sure to rinse them well.

You could easily make this without kelp noodles but I do encourage trying them if you can, it’s an experience. And a really good one at that! But if you don’t, there are plenty of other vegetables in this dish that will fill you up. They all add vibrant color, texture and flavor.

How To Make Raw Pad Thai

What you’ll need:

• 1 package (12 – 16 oz.) kelp noodles
• 1 large carrot or 1/2 cup shredded carrots
• 1 zucchini
• 1 red bell pepper
• 4 scallions
• 1 cup bean sprouts
• 1/2 cup cilantro
• 1 jalapeno (optional)
• raw cashews or peanuts
• lime wedges

Sauce

• 1/4 cup raw almond butter (I used crunchy)
• 1/4 cup tahini
• 1/4 cup water, + more as needed
• 3 tablespoons tamari, coconut aminos or Nama Shoyu
• 3 tablespoon pure maple syrup
• 1 teaspoon garlic
• 1 teaspoon ginger
• pinch of mineral salt
• 1/2 lime

Prep the veggies and combine the dressing in a small bowl.

Add kelp noodles, veggies and herbs to a large mixing bowl, toss with prepared dressing and enjoy with garnishments.

That’s it, Raw Pad Thai made healthy, easy and delicious!

How To Store + Meal Prep

• Refrigerator: Leftovers can be stored in the refrigerator for up to 4 – 5 days, in a covered container.
• Meal Prep: This raw salad can easily be made ahead and stored in serving portion sizes for to-go lunches.

More Raw Recipes

• Garden Salad Lettuce Wraps
• Kelp Noodle Salad + Peanut Dressing
• Thai Cucumber & Cashew Salad
• Crunchy Romaine Salad
• Vegan Street Tacos
• See all Raw Recipes on TSV!

If you try this raw vegan recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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