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Raw Pad Thai

(Serves 2)

Vegan, Gluten-Free, Soy-Free


3 zucchinis, spiralized

1 1/2 cups of red cabbage, shredded

3 large carrots, peeled

1/2 red pepper, thinly sliced

1/2 green pepper, thinly sliced

1 cup of bean sprouts

2 sprigs of scallions, chopped

2 sprigs of cilantro for topping

Thai Peanut Sauce:

1/4 cup of raw peanuts

1 lime, juiced

4 tbsps of coconut aminos

1 tbsp of sriracha

3 tbsps of filtered water

1 tsp of garlic powder

Blend the thai peanut sauce ingredients in a high-speed blender for 1-2 minutes and set aside. Add the rest of pad thai ingredients to a large bowl. Pour the thai peanut sauce on top and mix together. Top with some cilantro as desired. Serve cold for a refreshing, raw meal or add to a pan and sauté for a warm, comforting meal!


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