Raw Pad Thai


Did you ever have a feeling that you need to eat a giant bowl of vegetables? Maybe you haven’t been overindulging, but you want to eat something overwhelmingly good for you; maybe you have been going overboard, and now you want to make it up to yourself. Maybe you worry that you’re about to develop scurvy. Whatever the reason, we all have those days.

This is the perfect recipe for when that feeling strikes. Instead of its namesake, which is delicious but full of unnecessary starch and sodium, this recipe turns julienned and sliced vegetables into the noodles, replaces meat with edamame, and pulls all the ingredients together with an “mmmm”-inducing peanut soy sauce.

Don’t worry; the soybeans and peanut butter are packed with protein, making this a filling meal. The portion size is so huge that I actually made this in a mixing bowl — and savored every bite.

If you don’t eat peanuts, feel free to use almond butter instead. You could also add some Sriracha for spice, but the ginger does add spice. This serves one as an entree and two as a rather large side. The dish as written is vegan, grain and gluten-free, though not Paleo; if you split this into two side portions and are not vegan, it would go really well with some teriyaki beef or chicken and rice.

Of course, you can also eat the entire thing by yourself out of the mixing bowl while watching Say Yes to the Dress. Not that I do that. Often.

Raw Pad Thai
Serves 1
A big bowl o’veggies, dressed with a fancy peanut-soy sauce
  • 1/2 medium green zucchini, julienned
  • 1 large carrot, julienned
  • 1/2 red bell pepper, thinly sliced
  • 1/4 medium head red cabbage, very thinly sliced
  • 1/3 cup frozen edamame, thawed
  • 2 green onions, thinly sliced
For the dressing
  • 1 garlic clove
  • 2 Tbsp peanut butter
  • 2 Tbsp lime juice
  • 2 Tbsp tamari or soy sauce
  • 1 Tbsp water
  • 1 tsp honey (or other sweetener)
  • 1/2 tablespoon sesame oil
  • 2 tsp freshly grated ginger
  1. Throw all veggies in a mixing bowl and toss with hands to combine.
  2. Whisk dressing ingredients in a small cup or bowl until smooth. Pour over vegetables. Eat and enjoy!
  1. Angela’s dish is much prettier — she used the zucchini, carrots, pepper and cabbage as a base, mixed those, and then topped the bowl with edamame, onion, and sesame seeds (which I didn’t have) before serving. Her presentation is beautiful, and mine is super-fast and easy. Feel free to follow her instructions 🙂
By Angela Liddon
Adapted from Oh She Glows

2 thoughts on “Raw Pad Thai

  1. Pingback: Ginger Beet Smoothie (paleo, vegan, gluten-free) |

  2. Pingback: Beet Salad with Orange-Cardamom Dressing – Almond Butter Binge

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