Raw Pad Thai
Raw Pad Thai is a quick and easy, healthy recipe featuring kelp noodles, fresh veggies, and creamy peanut dressing. It’s a tasty raw vegan lunch, dinner, or make-ahead meal!
I was given a package of kelp noodles and finally found the perfect dish to feature them. I absolutely love Thai food and thought a raw Pad Thai would be the perfect place to use them.
After searching far and wide for a recipe, I came across Ani Phyo’s version using kelp noodles. That was it – inspiration hit!
After a few tweaks, I created this amazing oil-free, not-too-salty Pad Thai dressing that I know you will love!
It was well worth all the trials and errors of making the sauce. Now, we have a terrific recipe I’ve made countless times and never tire of.
This pad Thai with kelp noodles and other raw ingredients is gluten-free, nutrient-dense, and a special dish to enjoy often!
What Are Kelp Noodles?
Kelp noodles are semi-transparent, have a neutral flavor, and have a firm, crunchy texture like a bean sprout. When handled, they are slightly stretchy.
Made of kelp, water, and sodium alginate, kelp noodles are rich in 70 essential minerals like iodine, potassium, calcium, iron, and magnesium (read more at LiveStrong).
They are a healthy alternative to noodles and contain no gluten, wheat, or sugar. As an added benefit, they are low in carbohydrates and calories, with only 6 calories per serving.
Kelp noodles are considered a raw food and can be eaten warm or cold. They can be found online and at Asian grocery stores. Always rinse them well before preparing them.
You could easily make this without kelp noodles, but I encourage you to try them for a different experience – and a really good one at that! 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
Making raw pad Thai is as easy as can be!
Here is a quick look at the process with photos for reference (the full recipe card is below)…
Start by making the creamy peanut dressing first. Add almond butter, tahini, water, tamari, pure maple syrup, garlic, ginger, lime, and salt to a small bowl and whisk well. Set aside to let the flavors mingle.
Add the rinsed kelp noodles, carrots, bell peppers, zucchini, scallions, and cilantro to a large mixing bowl. Pour dressing over the top and toss to combine.
And now you are ready to enjoy this creative and delicious raw pad Thai with your choice of garnishments: cashews, bean sprouts, more cilantro, and/or a squeeze of lime!
How To Store + Meal Prep
- Refrigerator: Leftovers can be stored in a covered container for 4 – 5 days.
- 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.
RAW PAD THAI
This raw pad Thai features kelp noodles, colorful vegetables, and a delicious creamy peanut sauce for a quick and easy lunch, dinner, or meal prep idea!
- Prep Time: 15 min
- Total Time: 15 min
- Yield: Serves 2
- Category: Entree
- Method: mix
- Cuisine: Thai
- Diet: Vegan
Ingredients
- 1 package (16 oz.) kelp noodles
- 1 large carrot, julienned or 1/2 cup shredded carrots
- 1 zucchini, julienned
- 1 red bell pepper, thinly sliced
- 4 scallions, thinly sliced
- 1 cup bean sprouts
- 1/2 cup cilantro, roughly chopped
- 1 jalapeno, sliced (optional)
- raw cashews or peanuts, garnish
- bean sprouts, garnish
- lime wedges, garnish
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, minced
- 1 teaspoon ginger, minced
- pinch of mineral salt
- 1/2 lime, squeezed
Instructions
Sauce: In a small/medium bowl, combine the sauce ingredients and mix together until blended. Set aside for 30 min to let the flavors mingle. Add extra ingredients to suit your taste.
Prep: While sauce is setting, prepare your veggies and rinse the kelp noodles. You could cut your kelp noodles into smaller pieces or leave as is (I left mine as is).
Assemble: Place kelp noodles and other vegetables in a large bowl, pour the pad Thai sauce over top and toss until thoroughly coated.
Serve in individual bowls with a squeeze of lime and cashews over top. Enjoy to the fullest!
Serves 2 generously
Store: Leftovers can be stored in the refrigerator for up to 3 – 4 days, in a covered container.
Notes
Use 1/2 cup almond butter if you prefer or don’t have tahini on hand.
A little orange juice is delicious in the sauce. If you have some on hand, add a couple of tablespoons.
If not using kelp noodles, add extra shredded/julienned carrots and zucchini or extra red bell pepper.
We love these kelp noodles from Sea Tangle on Amazon (<affiliate).
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That was very easy and delicious recipe. I thought about spicing it up by adding some pepper flakes or jalapenos slices, but left it as it is since it was delicious. No Kelp noodles used though, next time maybe.
Delicious, Thanks!