Hometown Recipe: Raw Vegan Pad Thai

If you've been following me for a while, you know that I was vegan prior to getting pregnant. Now that my daughter is 16 months old and I'm done nursing, I'm venturing back to my vegan lifestyle (I haven't had meat since October!) I love Thai food (pad Thai and drunken noodles are my favorite), so I wanted to find a way to make a vegan and healthier option. Check out my recipe for this SUPER EASY Raw Vegan Pad Thai dish.

Ingredients Needed for the Pad Thai:
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3 medium to large Zucchini
Handful of Fresh Cilantro
1-2 “Stalks” Green Onions
1 tbsp Minced Garlic (optional)
Salt + Pepper
1 Lime
1 tbsp Olive Oil
Spiralizer

Step 1: Thinly chop fresh green onions, cilantro, and green pepper (optional) and set aside. Half your lime and set aside as well.

Step 2: Cut the ends off of the zucchini. Spiralize the zucchini (I used the thick spiral one) into a large bowl.

Step 3: Drizzle tablespoon of olive oil into the zucchini and then mix in your chopped green onions, green peppers, and cilantro. Mix until everything is blended.

Step 4: Season with as much salt and pepper as desired. I love garlic, so I also added in a tbsp of minced garlic here. Mix again and then squeeze fresh lime into the now pad Thai.

Step 5: Taste test your pad Thai to see if it suits your flavor...I’m heavy on cilantro and lime, so I always add extra. Now it’s time to make your sauce...

Ingredients Needed for the Pad Thai Sauce:
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2-3 tbsp peanut butter (I like crunchy one!)
1 tsp Siracha
2 tsp Soy Sauce
​1 lime
2 tbsp water
1 small pot (optional)

Step 1: Scoop peanut butter into a bowl (for microwave) or pot (For stove). I did a bowl for the sake of time. Melt peanut butter until creamy.

Step 2: Mix in siracha and soy sauce. Stir in until creamy.

Step 3: Squeeze lime into the mixture and then stir in water as needed. Mixture should be of a creamy and semi-thin consistency.

Step 4: Once mixed and flavored, pour into your pad Thai mixture (as much or as little as you’d like) and mix throughly.

Add to your serving dish and garnish with whatever you’d like. I opted for avocado, but you could add steamed shrimp, mushrooms, chopped peanuts, etc.

This dish does have a lot of liquid in it, so once in the fridge after a day, you may just have to scoop some of the dressing/liquid out before serving if you don’t like it as juicy.

​ENJOY!!