Pad Thai (Raw, Vegan)
I have always had a love affair with pad thai. Those peanutty noodles have always called my name. However, I rarely order pad thai anywhere because there is a little voice inside me that always says “but there are no vegetables in this…” and I end up ordering a curry instead. I love curry too, so it’s really a win-win, but who doesn’t love peanut sauce?
While preparing raw dinners, a friend suggested kelp noodles, which I had honestly never even heard of. I found some and then they sat in my cupboard for about a week while I tried to figure out what to do with them before the idea of pad thai started to come together. Since I was making it at home, I could add whatever I wanted to the mix and up the veggie ante, which is exactly what I did.
Let’s talk about these kelp noodles for a minute because they are quite unique compared to the other kinds of noodles I’ve used before. They are slightly crunchy in texture and require no cooking. Kelp noodles are a good source of iodine and calcium and they can be a good substitute for pasta noodles in some dishes. They are meant to be consumed raw, making them a perfect choice for this raw & vegan version of pad thai.
I used my handheld spiralizer to cut the zucchini and carrots in this recipe, but if you don’t have a spiralizer, you can just cut them into thin strips. You could also grate your carrots or just cube up your zucchini - whatever is easiest for you will work just fine! I love using zucchini to add another noodle element that doesn’t have a strong flavor profile. Both the kelp noodles and the zucchini ribbons do an excellent job soaking up all the saucy goodness.
If kelp noodles are hard to find or not your prefered option, feel free to use rice noodles in this dish and it will be just as tasty.
Let’s get “cooking”, shall we? You can have this meal chopstick-ready in under 20 minutes. Perfect to pack for lunches or for a lighter dinner.
Pad Thai (Raw, Vegan)
3 TBSP peanut or almond butter (or a mixture of both)
3 TBSP tamari
1 TBSP miso paste
Juice of 1 lime
1 small clove of garlic, minced
¼ tsp crushed red pepper
Water to thin (I used about 3 TBSP)
Rinse kelp noodles, then place them in a bowl and cover with water. Allow to sit for 15 minutes while you prepare the rest of your meal.
Spiralize your zucchini and carrot and place in a large mixing bowl.
To make sauce, combine all ingredients and whisk together in a bowl (or add everything to a jar and shake until mixed).
Drain and rinse kelp noodles well and add to large mixing bowl with zucchini and carrots. Add sauce and mix until everything is coated. Allow mixture to sit for about 10 minutes before eating to allow the sauce to work its magic with the noodles. Finish with your preferred toppings and enjoy!