Wednesday, August 21, 2013

Raw Pad Thai

Back in July I found a Rainbow Raw Pad Thai recipe on Oh She Glows, one of my favorite vegan blogs. Angela Liddon has some fabulous recipes.  After making it once we found we really enjoyed it especially in hot weather.  Here is a link to her original recipe - her photos are always so much better than mine.----> LINK

The recipe below is adapted from her original recipe.  I have changed a few things.  I switched out the almond butter for peanut butter, as I find the flavor and texture more suited to our tastes.  I've also omitted the hemp seeds, added some heat to the sauce and increased the sauce quantities as I find this makes three large servings and not two.

I usually save one serving and give it to hubby in his lunch the next day keeping the veggies and sauce separate.  He then pours the sauce on top at lunch.

This recipe is perfect for those warm summer days.  

Note - I usually make this with purple cabbage as Angela suggests, but this time around I just had green cabbage so the pictures aren't as colorful. Also a julienne peeler is essential for this recipe unless you have a veggie spiralizer.  I bought this one at her suggestion.  LINK.  It was just delivered Monday but I haven't had the chance to use it yet.



1 medium Zucchini, julienned
2 large Carrots, julienned
1 Red Pepper, sliced thin
1.5 cups Red or Green Cabbage, shredded
1 cup frozen shelled Edamame, thawed
4 Green Onions, sliced
1 tsp Sesame Seeds
1 clove Garlic, minced
6 Tbsp Peanut Butter, all natural
4 Tbsp Lime Juice
4 Tbsp low sodium Soy Sauce
3 Tbsp Water
1 Tbsp Maple Syrup
1 Tbsp Sesame Oil
1 Tsp Ginger, minced
1/2 to 1 tsp Sriracha or hot sauce to taste


1.  In large bowl combine zucchini, carrots, red pepper, and cabbage.  Toss to combine.

2.  In small bowl whisk together garlic, peanut butter, lime juice, soy sauce, water, maple syrup, sesame oil, ginger and sriracha.

3.  In large bowls or plates place mounds of mixed raw veggies.  Top with edamame and  green onions. Drizzle with the peanut sauce and sprinkle with sesame seeds.

- Bon Appetit

"  Shipping is a terrible thing to do to vegetables.  They probably get jet-lagged, just like people." - Elizabeth Berry


  1. I love peanut butter sauce, even if there is other food components involved ;-) Thanks for another inspiration for a delightful summer dish.

    1. If it has peanut sauce it is a win in my book. We are so alike Sonja.

  2. Hmmmm, this is very similar to what I made on Sunday: without the quinoa of course!

    1. Darn, that sounds good. Thanks for the share. I've printed it. It sounds like it would be good to take camping. It definitely sounds close to the one you linked.

  3. Nom, nom, nom! This looks yummy!! I've used this recipe a few times and varied the veggies. Very tasty too.

    1. Yumm. I printed that one too Pam. That looks tasty. I am always up to try new recipes.