Quick · 5–15 min

Raw Vegan Pad Thai

Name: Raw Vegan Pad Thai
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 package kelp noodles, about 1 lb 1.6 oz; 1 tbsp lemon juice, for soaking, amount estimated; ½ tsp baking soda, for soaking, amount estimated; 9 ¼ oz bean sprouts; 6 ½ oz carrots, shredded; 2 ⅓ oz green onions, cut up; 5 ⅓ oz coconut aminos; 2 cloves garlic; 1 tbsp lime juice; 1 tbsp white miso; ½ tsp garlic powder; ¼ cup water; 3 ⅔ oz shredded cabbage; 1 tsp kelp granules; 3 ⅛ oz raw cashew butter

Amanda Sick makes this raw pad thai when she wants something fresh and filling without turning on the stove. Soft kelp noodles, crisp veggies and a creamy cashew sauce make it taste just like the takeout version.

Hands-on: 15 min
Hands-off: 15 min
Total: 30 min
Dishes: 3

15gprotein452cal57gcarbs23gfatper serving · $3.51

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Skillblender

Method

1
Put the kelp noodles in a large bowl and cover them with water. Add 1 tbsp of lemon juice and 1/2 tsp of baking soda, then let them soak while you prep everything else.
2
Rinse the bean sprouts under cold water and let them drain.
3
Shred the carrots and the cabbage, and cut up the green onions.
4
Add the coconut aminos, garlic cloves, lime juice, kelp granules, miso, cashew butter, garlic powder and 1/4 cup of water to a high speed blender. Blend until completely smooth.
5
Drain the soaked kelp noodles and rinse them well under cold water.
6
Add the noodles to a large bowl with the bean sprouts, carrots, cabbage and green onions.
7
Pour in the sauce and toss until everything is well coated.
8
Serve right away with crushed cashews and a lime wedge on top. Enjoy!

Storage

Best fresh. Keep leftovers in the fridge for up to 2 days, and store the sauce separately so the veggies stay crisp.

Good to know

Soaking in lemon juice and baking soda softens the kelp noodles so they are tender instead of rubbery.
Serves 2 as a main or 4 as a lighter side.
Add extra water to the sauce, a tablespoon at a time, if it blends too thick.