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Raw, Rainbow Pad Thai

Vegan I Gluten Free

Serves: 2

Time: 25 minutes

2 zucchini, spiralized*

1 large carrot, julienned

1/2 green bell pepper, julienned

1/2 purple cabbage, sliced thin

1 avocado, sliced

2 spring onions, chopped

1 handful micro-greens of choice

Cilantro and Thai Basil, to taste

2 tbsp. sesame seeds

2 tbsp. sunflower seeds

*If you don't have a spiralizer, you can use a ridged vegetable peeler. This technique can also be used for the carrots.


1/3 cup almond butter

2 tbsp. tamari sauce

1 lime, juiced

1 tbsp. maple syrup or honey

1 clove garlic, minced

1 inch piece ginger, grated

1 tsp. red miso paste

1-2 chilis (optional)

1/4 cup water + more as needed

Wash and prepare all the vegetables. Use a spiralizer, ridged vegetable peeler, or sharp knife to transform the zucchini, carrot, bell pepper, and cabbage into ‘vegetable noodles’.

Place all 'noodles' into a large mixing bowl along with the avocado, herbs, and seeds.

To make the sauce add all ingredients to a small mixing bowl and stir well. Adjust consistency with more water, adding 1 tbsp. at a time.

Massage the sauce onto the noodles or add a few spoonfuls directly on top of your serving.

Enjoy or store leftovers in the fridge 1-2 days.

You can find more vegan and innovative Thai food recipes in my upcoming Thai recipe ebook! Release Fall 2020.

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