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

MJ By: Michaell Johnson

Author Bio

Nutrient-rich desserts with hidden healthy ingredients. One year ago, I made the decision to stop eating... Read More

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

1-2

Dairy 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... Read More

Ingredients You Need for No-Noodle Pad Thai [Vegan, Raw, Gluten-Free]

For the Noodles:

1-2 peeled golden beets, spiralized
1 carrot, spiralized or julienned

For the Sauce:

Juice of 1 lime
2 tablespoons coconut milk
1 tablespoon coconut nectar
1 tablespoon coconut aminos
1/2 teaspoon balsamic vinegar
1/4 teaspoon black truffle oil (optional)
1/4 cup, plus 2 tablespoon raw peanuts
1-inch piece of ginger
1/4 avocado
1 garlic clove
1/4 teaspoon smoked paprika
1/4-1/2 teaspoon chili flakes
Freshly ground pepper

For the Toppings:

Cilantro
Peanuts
Mung bean sprouts or pea shoots (optional)
Vegan Parmesan (optional)

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How to Prepare No-Noodle Pad Thai [Vegan, Raw, Gluten-Free]

To Make the Raw Version:

Add all of the sauce ingredients together in a food processor or high-speed blender and blend until smooth
Using a spiralizer, use the “shredder” blade to spiralize your peeled beets.
In a large bowl or gallon plastic bag, toss the noodles, sauce, and a handful of cilantro together.
Serve in a bowl and add toppings.

To Make the Cooked Version:

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

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.