Best Raw Pad Thai Recipes

RAW PAD THAI

Raw Pad Thai image

This is an uncooked version of pad Thai.

Provided by Raw_Angel

Categories World Cuisine Recipes Asian

Time 30m

Yield 4

Number Of Ingredients 13

Ingredients

2 zucchini, ends trimmed
2 carrots
1 head red cabbage, thinly sliced
1 red bell pepper, thinly sliced
½ cup bean sprouts
¾ cup raw almond butter
2 oranges, juiced
2 tablespoons raw honey
1 tablespoon minced fresh ginger root
1 tablespoon Nama Shoyu (raw soy sauce)
1 tablespoon unpasteurized miso
1 clove garlic, minced
¼ teaspoon cayenne pepper

Steps:

Slice zucchini lengthwise with a vegetable peeler to create long thin 'noodles'. Place on individual plates.
Slice carrots into long strips with vegetable peeler similar to the zucchini.
Combine carrots, cabbage, red bell pepper, and bean sprouts in a large bowl.
Whisk together almond butter, orange juice, honey, ginger, Nama Shoyu, miso, garlic, and cayenne pepper in a bowl.
Pour half of sauce into cabbage mixture and toss to coat.
Top zucchini 'noodles' with cabbage mixture. Pour remaining sauce over each portion.

Nutrition Facts : Calories 452.4 calories, Carbohydrate 45.8 g, Fat 28.6 g, Fiber 12.1 g, Protein 13.7 g, SaturatedFat 2.9 g, Sodium 478.3 mg, Sugar 22.6 g

[RAW] COCONUT PAD THAI WITH ALMOND CHILE SAUCE

[RAW] COCONUT PAD THAI WITH ALMOND CHILE SAUCE image

Categories Vegetable No-Cook Raw

Yield 4 people

Number Of Ingredients 28

Ingredients

COCONUT PAD THAI:
2 tablespoons tamarind juice*
1 1/2 tablespoons maple syrup
2 3/4 tablespoons organic soy sauce*
1/2 tablespoon minced garlic
1 1/4 teaspoons minced serrano chile, plus 1 thinly sliced serrano
1 tablespoon extra-virgin olive oil*
1 1/2 cups julienned zucchini
1 cup thinly shredded red cabbage
1 1/2 cups julienned carrots
1/2 cup finely sliced red onion
1 cup julienned Granny Smith apple
1 1/2 cup julienned red bell pepper
3 cups julienned young-coconut meat*
2 tablespoons cilantro leaves*
Freshly ground pepper
1/4 cup cashews, coarsely chopped
1 tablespoon white sesame oil
Sea salt
ALMOND CHILE SAUCE:
1/2 cup raw almond butter
1 tablespoon minced fresh ginger
2 tablespoons fresh lemon juice
3 tablespoons maple syrup
2 garlic cloves, coarsely chopped
1 tablespoon organic soy sauce
1 Thai dragon chile*
1/4 cup water

Steps:

1. MAKE THE COCONUT PAD THAI: In a mini food processor, combine the tamarind with the maple syrup, 1 1/2 tablespoons of the soy sauce, the garlic, the minced serrano chile, olive oil, salt, and process until smooth. 2. In a large bowl, combine the zucchini, cabbage, carrots, red onion, apple, red bell pepper, coconut meat, sliced serrano chile, and cilantro leaves. Add the tamarind purée and toss to coat. Season the pad thai to taste with salt and pepper. 3. In a small bowl, toss the cashews with 1 teaspoon of the white sesame oil. Season to taste with salt and pepper. 4. PREPARE THE ALMOND CHILE SAUCE: In a blender, combine the almond butter with the ginger, lemon juice, maple syrup, garlic, soy sauce, and puree until smooth. Add water if the sauce seems thick. 5. TO SERVE: Arrange some of the pad Thai mixture in the center of each plate. Spoon some of the chile sauce and the remaining soy sauce and white sesame oil around the pad Thai. Sprinkle with the chopped cashews and serve.

RAW PAD THAI

Raw Pad Thai image

Contributed by juleskess on goneraw.com, this was my very first raw meal dish. I have been eating Raw but I was not really putting anything into "preparing" something. This is very good and makes eating raw more interesting. The colors are lovely and the meal is healthy!

Provided by RaWziLLa

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 zucchini (spiraled into "noodles" or sliced thin and then julienned)
1 carrot (julienned)
1/2 cup purple cabbage, shredded
1 green onion, chopped (tops and bulbs)
2 tablespoons almond butter
2 lemons, juice of
2 tablespoons soy sauce
1 teaspoon hot sauce (or finely chopped hot pepper)
1 tablespoon honey (agave or maple syrup)
1 teaspoon garlic, chopped
1 teaspoon gingerroot, chopped

Steps:

In a bowl, mix the nut butter with the garlic and ginger, lemon juice, soy sauce, honey, and hot sauce until smooth. Set aside.
Mix all of the vegetables in a large bowl (save a few green onion tops for garnish).
Right before serving, mix sauce with veggies and enjoy.
Chopsticks add a nice touch!

RAW PAD THAI

Raw Pad Thai image

Make and share this Raw Pad Thai recipe from Food.com.

Provided by Bugeah

Categories Peppers

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

2 zucchini, sliced into strips with a vegetable peeler
2 cups mung bean sprouts, washed
1 carrot, sliced into strips with a vegetable peeler
3/4 cup chopped cashews (or almonds)
1 small red pepper, sliced into thin strips
1 small yellow pepper, sliced into thin strips
4 green onions, chopped finely
1 small mild chili, de-seeded and finely sliced
1/2 cup fresh cilantro, chopped
juice from one lime
1 tablespoon olive oil
1/4 teaspoon sea salt
1/4 cup coconut milk
1 teaspoon coconut sugar
1 tablespoon tamari soy sauce

Steps:

Combine the dressing ingredients in a glass jar with lid and shake.
Prepare all salad ingredients and toss in a salad bowl.
Pour dressing over salad and coat well.

Nutrition Facts : Calories 308.1, Fat 18.9, SaturatedFat 5.8, Sodium 594.3, Carbohydrate 31.3, Fiber 4.4, Sugar 17.4, Protein 8.5

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