Raw Pad Thai

Raw Pad Thai

23 Reviews 4 Pics
  • Prep

    30 m
  • Ready In

    30 m
Raw_Angel
Recipe by  Raw_Angel

“This is an uncooked version of pad Thai.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Slice zucchini lengthwise with a vegetable peeler to create long thin 'noodles'. Place on individual plates.
  2. Slice carrots into long strips with vegetable peeler similar to the zucchini.
  3. Combine carrots, cabbage, red bell pepper, and bean sprouts in a large bowl.
  4. Whisk together almond butter, orange juice, honey, ginger, Nama Shoyu, miso, garlic, and cayenne pepper in a bowl.
  5. Pour half of sauce into cabbage mixture and toss to coat.
  6. Top zucchini 'noodles' with cabbage mixture. Pour remaining sauce over each portion.

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Reviews (23)

Rate This Recipe
jgaughan
20

jgaughan

Awesome! I halved the recipe and made a couple substitutions (peanut butter, for example) and it came out just great. I garnished the dish with some chopped cashews, cilantro leaves and a lime wedge. We will be making this often!

KymInNM
14

KymInNM

This is an excellent raw dish, and so easy! I'd never sliced veggies with the peeler before, and it works wonderfully (and it's fast--bonus!). Great flavor and texture. I made the mistake of adding the dressing to the whole salad rather than individual servings, which made the leftovers extremely soggy, so it's definitely best to follow the recipe suggestion on this one. An absolute keeper!

Mira0681
5

Mira0681

My husband and I loved this! I also substituted peanut butter and used regular soy sauce, and I was so delicious. I didn't mind at all that the dish was not cooked... we cleaned our plates! Will make over and over :) Love the healthy aspect of it!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 452 cal
  • 23%
  • Fat
  • 28.6 g
  • 44%
  • Carbs
  • 45.8 g
  • 15%
  • Protein
  • 13.7 g
  • 27%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 478 mg
  • 19%

Based on a 2,000 calorie diet

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