Best Raw Vegan Pad Thai Recipe for Easy Healthy Meals

Pad Thai is a beloved Thai street food classic, known for its vibrant flavors and satisfying textures. But what if you want to enjoy this dish in its purest, most wholesome form?

Enter the best raw vegan pad thai recipe, a fresh and nutritious twist that keeps all the authentic flavors intact without any cooking. This recipe uses spiralized veggies and a tangy, nutty sauce that perfectly mimics the traditional taste, making it ideal for raw food enthusiasts and anyone looking to add more plant-based meals to their diet.

This dish is not only vibrant and colorful but also packed with wholesome ingredients that energize your body. It’s quick to prepare, perfect for warm days or whenever you crave something light yet satisfying.

Plus, this raw vegan pad thai is gluten-free, dairy-free, and refined sugar-free, making it suitable for a wide variety of dietary needs.

Why You’ll Love This Recipe

This raw vegan pad thai combines the best of both worlds: the authentic, bold flavors of Thai cuisine with the freshness and health benefits of raw foods. The crunchy vegetables paired with a zesty sauce create a delightful contrast in textures and flavors.

Unlike traditional pad thai, this version is completely uncooked, preserving the natural enzymes and nutrients in every bite.

It’s also incredibly versatile. You can customize the veggies and nuts based on what you have in your kitchen.

Whether you’re a seasoned raw vegan or simply curious to try something new, this recipe is a fantastic introduction to raw Asian-inspired dishes. And it’s a crowd-pleaser that your whole family will enjoy!

Looking for more innovative plant-based recipes? Check out our Julie Marie Eats Recipes for delicious vegan inspiration.

Ingredients

• 2 medium zucchinis, spiralized into noodles
• 1 large carrot, julienned or spiralized
• 1/2 red bell pepper, thinly sliced
• 1/4 cup shredded purple cabbage
• 2 green onions, sliced thin
• 1/4 cup fresh cilantro, chopped
• 1/4 cup raw cashews (soaked for 2 hours and drained)
• 1/4 cup raw almonds (optional, for extra crunch)
• 1/4 cup raw sunflower seeds, for garnish
• 1 tbsp raw sesame seeds, for garnish
• 1/2 cup shredded raw coconut (unsweetened, optional)

For the Sauce:

• 1/4 cup raw almond butter or tahini
• 3 tbsp fresh lime juice
• 2 tbsp coconut aminos (raw soy sauce alternative)
• 1 tbsp raw agave nectar or maple syrup
• 1 tbsp grated fresh ginger
• 1 clove garlic, minced
• 1/2 tsp crushed red pepper flakes (adjust to taste)
• 2 tbsp water (to thin sauce as needed)

Equipment

• Spiralizer (for zucchini noodles)
• Sharp knife and cutting board
• Mixing bowls
• Food processor or blender (for the sauce)
• Measuring spoons and cups
• Large serving bowl

Instructions

1. Prepare the noodles: Use a spiralizer to create zucchini noodles. If you don’t have a spiralizer, you can julienne the zucchini with a peeler or knife.
2. Chop the vegetables: Julienne the carrot and thinly slice the red bell pepper, green onions, and purple cabbage. Combine all the veggies in a large mixing bowl.
3. Soak the cashews: For a smoother sauce and better digestion, soak raw cashews in water for at least 2 hours, then drain. If you’re short on time, you can skip this but the sauce might be less creamy.
4. Make the sauce: In a food processor or blender, combine the almond butter, lime juice, coconut aminos, agave nectar, grated ginger, minced garlic, and crushed red pepper flakes. Blend until smooth. Add water 1 tablespoon at a time to reach a pourable consistency.
5. Toss the noodles and veggies: Pour the sauce over the vegetable mix and gently toss until everything is evenly coated.
6. Add herbs and nuts: Stir in chopped cilantro and soaked cashews. For extra crunch, sprinkle raw almonds, sunflower seeds, sesame seeds, and shredded coconut on top.
7. Serve immediately: This dish is best enjoyed fresh to keep the noodles crisp and the flavors vibrant.

Tips & Variations

Tip: To keep zucchini noodles from becoming soggy, sprinkle them lightly with salt and let them sit in a colander for 10 minutes before draining any excess liquid.

Variation: Add thinly sliced raw mushrooms or snap peas for extra crunch and flavor. You can also swap the cashews for raw macadamia nuts or walnuts.

For a nut-free option, replace almond butter with sunflower seed butter and omit the nuts, using extra seeds for garnish instead.

Nutrition Facts

Serving Suggestions

This raw vegan pad thai is perfect as a light lunch or dinner. Serve it chilled or at room temperature with a wedge of lime for an extra citrusy kick.

Pair it with fresh spring rolls or a zesty Kosher Sushi Salad Recipe for a complete raw meal that bursts with flavor.

For a heartier option, serve alongside some raw marinated mushrooms or our Jamaican Minced Beef Recipes made vegan style. The combination will keep you full and energized.

Conclusion

This best raw vegan pad thai recipe is a fantastic way to enjoy the iconic Thai dish in a fresh, nutrient-packed form. With its crunchy veggies, creamy almond butter sauce, and vibrant herbs, it’s sure to become a staple in your recipe collection.

Not only is it quick to prepare, but it also caters to a variety of dietary preferences, making it a versatile crowd-pleaser.

Whether you’re new to raw eating or simply looking for a light and refreshing meal, this recipe delivers on all fronts—taste, texture, and nutrition. Don’t forget to experiment with different nuts and veggies to make it your own.

And if you enjoyed this recipe, consider exploring more creative dishes like our Magic Dough Recipe or the sweet and savory Marzipan Challah Recipe for your next culinary adventure.

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