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30 mins

A great twist to the original pad thai
On my mission to find the best raw recipes for myself, I saw this idea for raw “pad thai.” I was so excited to make this, and when I ate it for lunch, I knew I had to let Richard try it when he got home. When I started to describe the ingredients and how I made it, he said, “so you basically made an Asian salad.” Well, yes, my fiance is right. Technically it is just a salad, but doesn’t it sound so fancy to say raw pad thai? And this recipe is so delicious, you won’t even know you’re eating a salad. You’ll think it’s the real thing! And much better for you. This is something you could make a big batch of, save the dressing in a separate container, and make it last all week. That’s what I did! It was my lunch for a good week.

Posted by Carissa C. Published See Carissa C.'s 7 projects »

  • How to cook a pad thai. Raw “Pad Thai” - Step 1
    Step 1

    Prep vegetables. Add the zucchini, carrots, pepper, sprouts and cabbage into one or two large bowls. Toss with hands to combine.

  • How to cook a pad thai. Raw “Pad Thai” - Step 2
    Step 2

    Prepare the dressing by processing all dressing ingredients in a mini processor (or use an immersion blender). The dressing may seem a bit thin at first, but it thickens as it sits. If you store it for a couple of days, add a bit of rice vinegar, water or squeeze some lime juice to mix it and thin it out again

  • How to cook a pad thai. Raw “Pad Thai” - Step 3
    Step 3

    Top bowls with edamame, green onion, hemp seeds, and sesame seeds. Pour on dressing. Then top off some raw nuts like peanuts or cashews for added deliciousness.

  • How to cook a pad thai. Raw “Pad Thai” - Step 4
    Step 4

    Note: You can add tofu, mushrooms or any other ingredients that are your fave in pad thai.

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