Raw Pad Thai

Raw Pad Thai

Raw_Angel

"This is an uncooked version of pad Thai."
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Ingredients

30 m servings 452 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 452 kcal
  • 23%
  • Fat:
  • 28.6 g
  • 44%
  • Carbs:
  • 45.8g
  • 15%
  • Protein:
  • 13.7 g
  • 27%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 478 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  1. Slice zucchini lengthwise with a vegetable peeler to create long thin 'noodles'. Place on individual plates.
  2. Slice carrots into long strips with vegetable peeler similar to the zucchini.
  3. Combine carrots, cabbage, red bell pepper, and bean sprouts in a large bowl.
  4. Whisk together almond butter, orange juice, honey, ginger, Nama Shoyu, miso, garlic, and cayenne pepper in a bowl.
  5. Pour half of sauce into cabbage mixture and toss to coat.
  6. Top zucchini 'noodles' with cabbage mixture. Pour remaining sauce over each portion.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 36
  1. 47 Ratings

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Most helpful positive review

Awesome! I halved the recipe and made a couple substitutions (peanut butter, for example) and it came out just great. I garnished the dish with some chopped cashews, cilantro leaves and a lime w...

Most helpful critical review

I found this to be nothing special. I find the balance of almond butter too much. I would use much less next time. It needs hot peppers too. I wouldn't make it again.

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Awesome! I halved the recipe and made a couple substitutions (peanut butter, for example) and it came out just great. I garnished the dish with some chopped cashews, cilantro leaves and a lime w...

This is an excellent raw dish, and so easy! I'd never sliced veggies with the peeler before, and it works wonderfully (and it's fast--bonus!). Great flavor and texture. I made the mistake of add...

Love this dish! It doesn't make a mess of the kitchen and it gave me a chance to try out my new Spiralizer. I made a few additions to give the sauce a little more authentic pad thai flavor: jui...

My husband and I loved this! I also substituted peanut butter and used regular soy sauce, and I was so delicious. I didn't mind at all that the dish was not cooked... we cleaned our plates! W...

Is there a 6th star I can add? The sauce is amazing. Make extra. I had no idea that raw zucchini had such a great texture like al dante noodles. Much better for your body. I omitted the miso and...

Amazing and so easy to make!!!!

Super easy to make, great if you don't want to cook, and beautiful color! I made adjustments, as did others, and replaced the 3/4 cup almond butter with 1/3 peanut butter to save on $ and on fat...

The flavor in this dish is great! This recipe made a LARGE amount. If I make it again, I'll use it as a salad/side dish instead of an entre. As a side salad, it could easily feed 12 people.

LOVE it!!

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