How do I prepare the kelp noodles for this raw Pad Thai?

The recipe instructs to combine the kelp noodles directly with the other salad ingredients, as they are meant to be enjoyed raw in this dish.

What kind of tempeh works best for this recipe?

The recipe suggests using organic chickpea or fava bean tempeh if available, sliced finely and lightly browned in coconut oil.

Can I adjust the spice level of the dressing?

Yes, the recipe notes that you can include or omit the seeds from the small chili in the dressing depending on your taste preference for heat.

What makes the dressing for this Pad Thai unique?

The dressing is made with fresh coconut milk, kaffir lime leaves, coconut nectar, tahini, and fresh ginger, creating a creamy, aromatic, and slightly sweet-and-sour flavor profile.

How should I store leftover Raw Pad Thai?

Given the fresh, raw ingredients like kelp noodles and crisp vegetables, it's best to enjoy this dish fresh. If you have leftovers, store them in an airtight container in the refrigerator and consume within 1-2 days, though the texture may soften.

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Raw Pad Thai With Coconut Chickpea Tempeh
[Vegan, Gluten-Free]

KF By: Kelly Fielding

Author Bio

Kelly is a passionate writer and raw/vegan chef who combines her love of writing with... Read More

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Vibrant Raw Pad Thai with kelp noodles, shredded vegetables, and pan-seared coconut chickpea tempeh, garnished with fresh mint and cashews in a bowl.

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Raw Pad Thai With Coconut Chickpea Tempeh [Vegan, Gluten-Free]

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This raw version of Pad Thai is made with the addition of tempeh. Tempeh is an excellent source of plant-based protein and is also high in iron, calcium and magnesium. The raw kelp noodles in this recipe are also available in health food stores or online, but if you can’t... Read More

Ingredients You Need for Raw Pad Thai With Coconut Chickpea Tempeh [Vegan, Gluten-Free]

Pad Thai:

1 carrot grated
1 red bell pepper julienned finely
1 cup of snow peas cut finely on the diagonal
½ a green cabbage finely shredded
¼ bunch of coriander chopped
1/4 bunch of fresh mint chopped
1 cucumber finely sliced or spiralized
1 packet of kelp noodles
1 packet of organic tempeh (chickpea or fava bean if available)
1 teaspoon of coconut oil

Dressing:

1 cup of fresh coconut milk
1 small chili (without seeds or with seeds depending on taste)
1 lime juiced
6 large fresh kaffir lime leaves
1 ½ tablespoons of coconut nectar
¼ cup of tahini
1 tablespoon of sesame oil
¼ bunch of fresh coriander
½ inch piece of ginger

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How to Prepare Raw Pad Thai With Coconut Chickpea Tempeh [Vegan, Gluten-Free]

Combine all of the salad ingredients except for the tempeh in a large bowl and mix well to combine with your hands
Blend all of the dressing ingredients in a blender on high until smooth and creamy. Taste the dressing and adjust to taste, depending on your ingredients you may need a dash more lime, salt or sweetener.
Slice the tempeh finely and heat your coconut oil on a small pan over a low heat. Add the tempeh and cook until lightly browned.
Stir the dressing through salad by hand until thoroughly mixed and arrange evenly on two plates.
Lay the tempeh slices over the pad thai and scatter with fresh coriander and a squeeze of lime.
Serve in bowls topped with fresh mint and chopped cashews.
Enjoy!