Raw Vegan Pad Thai With Spiralized Veggie Noodles (Recipe)

210SHARES

I love Pad Thai. It’s savory, tangy, a little spicy, and I’m a huge sucker for anything with chopped peanuts! Pad Thai is best in cold weather, though, and when I find myself craving it in the summer I don’t want to commit to a hot dish. The solution? This gluten free, vegan Pad Thai salad made with raw veggies gives me all the flavors I want in a light, cooling, and delicious meal.

Vegan Pad Thai That Will Rock Your Socks Off

For this vegan Pad Thai recipe you will need a spiralizer. The ingredients listed here make one meal, but it’s super easy to prep more veggies and set aside tomorrow’s zero waste lunch!

Ingredients

Makes 1 Serving. Difficulty: Easy

For the Salad

1 Medium Zucchini
1 Small Carrot
½ Green Bell Pepper
¼ cup Red Cabbage
¼ cup Peanuts
¼ cup Cashews
2 Tbsp Hemp Seeds
Handful of Cilantro

For the Dressing

1 Tbsp Creamy Peanut Butter
1 Tbsp Tamari (Gluten Free Soy Sauce)
2 Tbsp Vegetable Broth (or a dry white wine, if you’re feeling frisky)
1 tsp Rice Vinegar
½ tsp Tomato Paste
½ tsp Fresh Ginger
1 Small Clove Garlic
½ Lime, Juiced

Preparation

To prep your yummy vegan Pad Thai, start by spiralizing the zucchini and carrot, and set aside on a clean cloth to absorb some of the natural moisture. Thinly slice your green bell pepper and your red cabbage. Roughly chop your peanuts, cashews, and cilantro.

For your dressing, add all ingredients to a small bowl and whisk together until smooth. Add more vegetable broth or white wine until your dressing thins out to about the consistency of a vinaigrette.

Give your carrot and zucchini spirals one last squeeze in the cloth before adding to your salad bowl. Top with your prepped veggies, nuts, and cilantro and sprinkle with hemp seeds. Drizzle your dressing on top and dig in!

This dish is one of my favorite summer recipes because it’s light yet filling, and so quick and easy to make. Enjoy!

210SHARES

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