Pad thai is such a delicious dish and I never actually tried it until I went vegan a few years back. It’s an obsession I’ll admit, and I’ve obsessed so much I came up with an even healthier version. A RAW vegan pad thai… say whaaaat! I have many raw vegan friends who are going to literally devour this recipe!
If anyone is a fan of noodles, peanut butter or delicious food, this is the place to be! Am I right? This is one of those dishes that just becomes a staple, and that’s totally okay!
Why is this raw? Well for a number of reasons, the main one being sometimes I like spending as little time in the kitchen as possible. Yes I have those days! haha, but really this dish is just amazing. I love eating raw, I love the fresh flavour aspect it adds to the meal. The enzymes stay in tact and thus it is easy to digest. I love it!
I’m going to turn it over to the recipe and leave you to experiment with this recipe on your own – but I know you will love it 😉
Raw Vegan Pad Thai
For the Noodle Base
- 2 medium carrots
- 1 medium/large cucumber
For the Peanut Sauce
- 3 tbsp PB Fit
- 1 tbsp water
- 1 tsp tamari/coconut aminos
- 1 thumb grated fresh ginger
- 1 clove garlic, minced
- Juice of half of a lime
Spiralize or julienne slice the carrots & cucumbers and place in a bowl
Add all peanut sauce ingredients to a bowl and wisk together well, you could also blend ingredients together. Add more or less water for desired consistency
Add sauce to the noodles, coating well, and allow them to absorb the liquid for about 10 minutes before serving
Serve and ENJOY!
If you decide to recreate this recipe and take a photo, please tag me on Instagram @platedbykay + #PlatedByKay! I love to see your recreations!