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Raw Pad Thai

Jackie Bowker

Quick and easy, healthy recipe featuring zucchini noodles, fresh veggies and creamy peanut dressing for a tasty raw vegan lunch, dinner or make ahead meal!

PREP TIME 10 mins

COOK TIME 10 mins

COURSE lunch and dinner


CALORIES 302 kcal


  • 3 zucchini large, spiralized
  • 1 carrot large, spiralized or grated
  • 1 red capsicum sliced thinly
  • 1/2 cup red cabbage shredded
  • 1 cup edamame beans
  • 1 handful coriander chopped
  • 4 tbsp cashews roasted
  • 1/3 cup peanut butter for dressing, natural
  • 1 lime for dressing, juiced, about 3 tbsp
  • 2 tsp sesame oil for dressing
  • 2 tsp tamari for dressing
  • 1/2 tsp salt for dressing, to taste
  • 1/2 tsp pepper for dressing, to taste
  • 4 tsp water for dressing


  1. Mix all the raw Pad Thai ingredients together in a large bowl. Set aside.
  2. In a small saucepan, heat the peanut butter on low until melted. Then add in the rest of the sauce ingredients, stirring until smooth and creamy.
  3. Remove from heat. Taste the sauce and adjust accordingly if you like a little more spice or salt.
  4. Toss the dressing onto the raw Pad Thai and serve.Option to add a protein: shredded chicken.


  • Sodium: 421mg
  • Calcium: 82mg
  • Vitamin C: 79mg
  • Vitamin A: 3975IU
  • Sugar: 11g
  • Fiber: 7g
  • Potassium: 938mg
  • Calories: 302kcal
  • Trans Fat: 1g
  • Saturated Fat: 4g
  • Fat: 20g
  • Protein: 14g
  • Carbohydrates: 23g
  • Iron: 3mg

KEYWORD healthy asian recipes, healthy dinner, healthy lunch, healthy pad thai

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