Pad Thai!

You’re going to love this healthy, raw version of Thailand’s classic dish.


Raw Vegan Pad Thai with Creamy Peanut Sauce 

Hmmmm, Thai food. What’s not to love? It’s sweet, salty, spicy, and tangy all at once, and every bite is like an explosion of flavor. But sometimes, I crave those divine Thai flavors, but in a healthy raw meal. Enter my fresh, flavorful raw pad Thai—brimming with herbs, citrus, and the most luscious creamy peanut sauce. For the noodles, I use spiralized zucchini (it’s so easy to make!), and I always toast the peanuts before making the sauce. If heaven on a plate exists, this is it!

Serves 2

What you need:

  • ¼ cup raw peanuts
  • ¼ cup water
  • 2 teaspoons soy sauce
  • ½ teaspoon lime juice 
  • 1 teaspoon maple syrup 
  • ½ teaspoon freshly grated ginger 
  • 1 garlic clove 
  • ¼ teaspoon sea salt 
  • 1 zucchini, spiralized
  • ½ cup shredded carrots 
  • 1 cup thinly sliced red bell pepper
  • ¼ cup freshly chopped cilantro 
  • 2 tablespoons sliced green onion

What you do:

  1. Preheat oven to 350 degrees. On a large baking sheet, place peanuts and toast for 10 minutes. Set aside to cool. 
  2. Into a high-speed blender, place 2 tablespoons peanuts, water, soy sauce, lime juice, maple syrup, ginger, garlic, and salt. Blend to a creamy consistency and set aside. 
  3. Into a large bowl, combine spiralized zucchini, carrots, bell pepper, cilantro, and green onion. Add peanut sauce, and toss to combine. Top with the remaining peanuts, and serve. 

Healthy hints: