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The Best No Noodle Pad Thai [Vegan, Raw, Gluten-Free]

I have to say, this is now one of those dishes I make over and over and over again, and every time I make it it gets better as I fine-tune it to my favorite flavors. You can eat it raw vegan style and make it in about 15 minutes like a salad, or you can blanch the noodles and sauté in a pan for a hot dish. Either way, you are getting lots of nutrition without that heavy feeling you get from a traditional Pad Thai. You. Will. Love. This.

The Best No Noodle Pad Thai [Vegan, Raw, Gluten-Free]

This Recipe is :

Dairy FreeRaw VeganVegan





  • 1-2 peeled golden beets (spiralize)
  • 1 carrot (spiralize or julienne)


  • 1 lime (juiced)
  • 2 tbsp coconut milk (nut milk would probably be fine, but I like authentic flavor of coconut in thai food)
  • 1 tbsp coconut nectar
  • 1 tbsp coconut aminos
  • 1/2 tsp balsamic vinegar
  • 1/4 tsp black truffle oil (omit if you don’t have it…just adds dimension)
  • 1/4 cup+2 tbsp raw peanuts
  • 1″ piece of ginger (I left the peel on and washed thoroughly)
  • 1/4 avocado
  • 1 garlic
  • 1/4 tsp smoked paprika
  • 1/2 tsp chili flakes (add a 1/4 tsp to start if you are sensitive to spice)
  • freshly ground pepper (I used a multi-pepper blend)


  • cilantro
  • peanuts
  • mung bean sprouts or pea shoots (optional)
  • vegan parmesan (optional)


  1. Throw all of the sauce ingredients together in a food processor or high-speed blender
  2. Blend until smooth
  3. Using a spiralizer (I use the Paderno 4-blade), use the “shredder” blade to spiralize your peeled beets.

Raw Vegan Style:

  1. In a large bowl, or gallon plastic bag, toss the noodles, sauce and a handful of cilantro together.
  2. Serve in a bowl and put on the toppings!
  3. You can warm in a dehydrator too.


  1. Blanch the noodles for 2-3 minutes in boiling water, or until partially softened, or to texture preference.
  2. Put a little oil in a skillet and add the noodles, pour the sauce over, and sauté until the noodles are soft.
  3. Serve with toppings!


Beet RecipesCarrot




One year ago, I made the decision to stop eating processed foods. My challenge: my husband is such a picky eater that he would win against a 2-year-old. Since many of my friends come to me for recipes on how to eat nutrient-rich foods, while still eating what they like, I decided to start a food blog, Foodscape. Every Friday I launch a new family-friendly recipe that even the pickiest eaters will eat.



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