Thai cooking is carefully balanced to bring out all the different flavors in a dish. Their recipes are based on blending five basic flavors: salty, sweet, sour, bitter, and hot. You probably know Pad Thai as a rich, stir-fried rice noodle dish commonly served as a street food or at casual local eateries. But have you ever tried a super healthy, zesty raw-vegan version of their most famous noodle dish? It's a wonderful, fresh combination of raw kelp noodles, crunchy fresh veggies and that distinctive sweet and tangy sauce.

Zesty Raw Pad Thai [Vegan]

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Pad Thai:
  • 1/2 package kelp or rice noodles
  • 1/2 head purple cabbage
  • 2 carrots, grated
  • 1 zucchini, spiralised
  • 2 spring onions
  • 1 red/yellow bell pepper
  • 1 bunch cilantro
  • sesame seeds
  • lime wedges for serving
  • 1/2 cup cashews, soaked
  • 1 inch ginger root, peeled
  • 1 clove garlic
  • 1 tsp chili
  • 2 tbsp tamari sauce
  • 1 tbsp agave
  • juice of 1 limes
  • 1 tsp ground coriander
  • 1/2 cup water
  • 1 handful of cashews
  • 1/2 cup tamari sauce


  1. Thinly slice all salad/veggie ingredients.
  2. Place noodles in hot water for 2 min and drain well.
  3. Mix all sauce ingredients in a high speed blender until smooth.
  4. Soak cashews in tamari sauce for 5 min. Lightly roast in a heated pan for 3-5 min.
  5. When ready to serve pour desired amount of dressing over the veggies along with noodles, and toss well. After plating add cilantro, sesame seeds, and lime wedges.

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