Raw Pad Thai

Raw Pad Thai is gluten free, vegan and peanut free! I love Pad Thai and in the summer there is nothing better than eating it raw. The fresh veggies and kelp noodles give it a refreshing crunch and the sauce is creamy and delicious. Raw Pad Thai is much tastier and healthier than the Pad Thai you would find in a restaurant. The kelp noodles are a fun alternative to regular rice noodles and they have some amazing health benefits.

Raw Pad Thai by @JesseLWellness #Thai

Kelp

Kelp is a sea vegetable (aka seaweed) that is one of nature’s best sources of iodine which is important for proper thyroid function. The thyroid, and the hormones it produces, regulates the metabolism of every cell in the body. Sea vegetables have phytoestrogenic properties that can help with menopause and PMS. Sea vegetables are very low in calories and have anti-inflammatory properties along with energy-promoting iron, bone building calcium and magnesium and sleep-promoting tryptophan [WH Foods]. Other sea veggies include nori, dulse, wakame and kombu which I talk about in my post on Chicken Broth.

Raw Pad Thai by @JesseLWellness #raw

This Raw Pad Thai recipe has quite a few ingredients but every one one is worth it! You can chop, julienne, finely slice, grate or spiralise the veggies; it’s really up to you.

Raw Pad Thai by @JesseLWellness #glutenfree

Raw Pad Thai

(gluten free, raw vegan, paleo)

Prep time: 20 minutes

Inactive prep time: 30 minutes to 12 hours

Serving size: 4 mains

Ingredients:

  • 2 cup cremini mushrooms, sliced
  • 2 Tbsp sesame oil
  • 2 Tbsp tamari
  • 2 Tbsp maple syrup
  • 12oz package of kelp noodles
  • ½ yellow pepper, julienne
  • ½ red pepper, julienne
  • 2 small green zucchini, julienne, grated or spiralised
  • 2 carrots, julienne,  grated or spiralised
  • 1 cups sprouts
  • 2 green onions, finely sliced
  • 1/4 cup cilantro, chopped
  • 1/4 cup basil, chopped
  • ½ cup raw chopped cashews
  • 1-3 tsp red pepper flakes to taste *optional

Raw Pad Thai Sauce:

  • 2 Tbsp tahini
  • 2 Tbsp lime juice (1/2 lime)
  • 1 thumb ginger
  • 1 garlic clove
  • ¾ tsp cayenne pepper
  • 1.5 tsp tamari
  • 1.5 tsp miso paste
  • 1.5 Tbsp water
  • 1.5 tsp maple syrup
  • 1/3 cup cashews

Directions:

  1. Place the mushrooms, sesame oil, tamari and maple syrup in a bowl and marinate for 30 minutes to 12 hours (overnight) in a sealed container on the counter or in the fridge if marinating overnight.
  2. Place all Raw Pad Thai Sauce ingredients into a food processor and process until smooth.
  3. Rinse kelp noodle and massage the sauce into the noodles. Set aside and let marinate for 10 minutes.
  4. Add yellow pepper, red pepper, zucchini, carrots, sprouts, green onion and marinated mushrooms and mix well. Top with cilantro, basil and a sprinkle of chopped raw cashews and red pepper flakes if you like some heat.
  5. Serve cold or at room temperature.
Are you a fan of Pad Thai? What is your favourite way to enjoy it?

Raw Pad Thai by @JesseLWellness #paleo

 

Raw Pad Thai
Author: 
Recipe type: Vegetarian & Vegan Mains
Cuisine: Gluten Free, Raw Vegan, Paleo
Prep time: 
Total time: 
Serves: 4
 
Raw Pad Thai is gluten free, vegan and peanut free! I love Pad Thai and in the summer there is nothing better than eating it raw. The fresh veggies and kelp noodles give it a refreshing crunch and the sauce is creamy and delicious.
Ingredients
  • 2 cup cremini mushrooms, sliced
  • 2 Tbsp sesame oil
  • 2 Tbsp tamari
  • 2 Tbsp maple syrup
  • 12 oz package of kelp noodles
  • ½ yellow pepper, julienne
  • ½ red pepper, julienne
  • 2 small green
  • zucchini, julienne, grated or spiralised
  • 2 carrots, julienne, grated or spiralised
  • 1 cups sprouts
  • 2 green onions, finely sliced
  • ¼ cup cilantro, chopped
  • ¼ cup basil, chopped
  • ½ cup raw chopped cashews
  • 1-3 tsp red pepper flakes to taste *optional
  • 2 Tbsp tahini
  • 2 Tbsp lime juice (1/2 lime)
  • 1 thumb ginger
  • 1 garlic clove
  • ¾ tsp cayenne pepper
  • 1.5 tsp tamari
  • 1.5 tsp miso paste
  • 1.5 Tbsp water
  • 1.5 tsp maple syrup
  • ⅓ cup cashews
Instructions
  1. Place the mushrooms, sesame oil, tamari and maple syrup in a bowl and marinate for 30 minutes to 12 hours (overnight) in a sealed container on the counter or in the fridge if marinating overnight.
  2. Place tahini, lime juice, ginger, garlic, cayenne pepper, tamari, miso paste, water, maple syrup, cashews into a food processor and process until smooth.
  3. Rinse kelp noodle and massage the sauce into the noodles. Set aside and let marinate for 10 minutes.
  4. Add yellow pepper, red pepper, zucchini, carrots, sprouts, green onion and marinated mushrooms and mix well. Top with cilantro, basil and a sprinkle of chopped raw cashews and red pepper flakes if you like some heat.
  5. Serve cold or at room temperature.

2 Comments

  1. Adair on May 15, 2014 at 3:00 pm

    Yum! That all looks delicious!!!

  2. Mindy on May 15, 2014 at 3:01 pm

    I’m eating this as I type and it is AMAZING. Thank you!

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