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raw vegan pad thai

Raw Vegan Pad Thai Drizzled With Peanut Sauce

When the weather heats up our kitchen cools down. This Raw Vegan Pad Thai is the perfect cleansing meal.
Course Main Course, Salad
Cuisine Healthy
Keyword raw vegan pad thai
Prep Time 15 minutes
Total Time 15 minutes
Servings 2
Calories 576 kcal



  • 1 zucchini large spiraled or julienned*
  • 1 carrot large, shaved or julienned
  • 1/2 head purple cabbage shredded
  • 1/2 cup edamame organic
  • 1/2 cup bean sprouts
  • 3 Tbsp chives diced (about a small bunch)
  • 1 tsp sesame seeds unhulled
  • 2 tsp hemp hearts


  • 1/2 cup peanut butter crunchy (the ONLY ingredient should be peanuts!)
  • 2 Tbsp tamari or coconut aminos
  • 1 tsp ginger. freshly grated
  • 2-3 Tbsp water
  • ½ Tbsp lime juiced (about ½ lime)


  1. Because of the water content of zucchini, it may be wise to use paper towel to absorb some of the excess water. You don't want soggy Pad Thai!
  2. In a large bowl, combine spiraled zucchini, carrot, cabbage, edamame and bean sprouts. Sprinkle with chives, sesame seeds and hemp hearts.
  3. In a small bowl, combine peanut butter, coconut soy sauce, ginger and lime. Stir together. Gradually add water until desired texture is achieved (you don't want it too thick or too thin - happy medium).
  4. Drizzle peanut sauce over vegetable base and toss. Serve immediately.