When it comes to Thai food, you simply can’t beat a tasty and indulgent pad Thai recipe. In fact My husband absolutely LOVES Asian food and one of his favorites (aside from chow mein) is pad Thai as is mine. We don’t go out to eat very often at all since discovering vegan and raw foods for the most part so I decided to come up with my own raw vegan pad Thai recipe right here at home.
Guess what? It is way better than any we’ve ever had at a restaurant!
In fact we make a version of this at least once a week and we never tire of it. The sauce is usually made with the same ingredients but we tend to switch up the type of veggies used in the dish depending on what we happen to have on hand.
The picture you see here does not include two of the veggies called for in this pad Thai recipe (mushrooms and celery) simply because I didn’t happen to have them readily available. Ironically, they’re my two favorites! So if you have them in the house I highly suggest making a point to include them in the dish even if you do decide to leave others out. The celery adds a nice salty quality to the dish and the mushrooms make it hearty.
The recipe really is simple to make but be aware that if you use the kelp noodles like I do, you will want to soak them for at least an hour before putting it all together. This raw vegan pad Thai recipe makes 2 servings.
Here is what you need for the veggie part of the dish:
- 1 package kelp noodles, rinsed and soaked in lemon juice and salt until wilted and the crunch goes away (optional)
- 1 large or 2 small zucchini, peeled
- 1 large or two small yellow squash, peeled (if you don’t have these, use more zucchini instead)
- 2 medium carrots, peeled
- 1 head broccoli chopped into small pieces
- ½ cup shredded purple cabbage
- ½ cup shredded green cabbage
- ½ cup mushrooms of your choice, sliced
- 2 stalks celery, sliced
- A handful of greens (kale, arugula, dandelions, spinach, etc.)
Here is what you need for the sauce:
- I Tbsp raw almond butter or tahini depending on preference
- 1 Tbsp nama shoyu or Braggs liquid aminos
- Juice of 1 small or half a big lime or lemon
- 2 cloves garlic
- 1 small knob ginger
- 3 dates
To put this easy peasy raw vegan pad Thai recipe together start by rinsing the soaked kelp noodles and putting them in a big bowl. Then spiralize the zucchini, yellow squash, and carrots into long thin noodles or peel them into noodles. If you decide to use a peeler, the veggies will turn out like fettuccini shaped noodles. Toss the spiralized noodles with the kelp noodles and then add all of the other vegetables to the bowl.
In a blender, process the sauce ingredients until the sauce is creamy and has no chunks left in it. Then toss the sauce with the veggies and let the dish sit for 10-15 minutes to marinate. The longer you let it marinate the better it is going to taste. I personally try to let my pad Thai dish marinate for at least an hour. It’s worth it! Once it has marinated to your liking, enjoy every single bite.