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Raw and Rad Vegan Pad Thai

Image by Markus Winkler

Raw and Rad Vegan Pad Thai Ingredients

  • 3 medium yellow squash – peeled and spiralized

  • 3 medium carrots – peeled and spiralized

  • 1 cup of coarsely chopped red cabbage

  • 1/2 cup of coarsely chopped cilantro

  • 1/2 cup of bean sprouts (blanched)

  • 1/2 cup of micro green sprouts (blanched)


For the Chili Pad Thai Sauce:

  • 3 tablespoons of sunflower/cashew butter or tahini

  • 1 tablespoon of chili flakes

  • 3 tablespoons of coconut aminos

  • 3 to 4 tablespoons of water



  • Blanch the sprouts and veggies in boiling water for two minutes and then put in ice cold water. Pat dry with a paper towel.

  • Put the squash, carrots, cabbage, cilantro, and sprouts in a large bowl and toss with the Pad Thai sauce to coat.

  • To make the sauce:

  • Whisk the butter chili flakes, aminos, and water in a small bowl with a fork until fully blended and creamy.

bon appétit

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