Raw Pad Thai

During my last pregnancy, I craved Pad Thai, and now it’s fun to try raw versions. There are actually tons of different recipes for raw Pad Thai, and all are slightly different. This is our current favorite. It’s a slightly modified version of Kristina’s recipe on FullyRaw. Too much tamarind was a bit too sour for us. I also added a little honey to add to the sweet and sour contrast. And I made few other minor changes.


2 medium zucchini spiralized

2-3 cups mung bean sprouts

2 cups purple cabbage sliced thinly

1-2 red bell peppers sliced thinly

3-4 carrots shredded

4-6 green onions chopped 

1 bunch cilantro chopped 


3/4 cup raw sesame seeds soaked 

1/4 cup pistachios

1/2 cup fresh orange juice 

1 apple chopped 

1/2 tablespoon tamarind paste 

1 small thumb ginger 

2 Tablespoons lime juice 

1 clove garlic 

2 Tablespoon raw honey 

1/2 cup water 

Prepare the veggies. Blend the sauce. Mix all together. Let sit for a bit to soften veggies. Enjoy.

Notes: Soak sesame seeds for 4-6 hrs; then rinse and drain. Any blender or food processor can work for the sauce. If you don’t have a spiralizer, simply use a veggie peeler and shred the zucchini and carrots, or shred in a food processor. Start with less water in the sauce and add more as needed for it to blend smoothly. Find Tamarind paste on the Asian section of your grocery store. You can also substitute  the soaked sesame seeds for tahini. And even substitute pistachios for almond butter. 

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