Radiantly Raw Pad Thai with Zucchini Noodles

This Radiantly Raw Pad Thai is a healthy makeover of the traditional dish, which is stir-fried rice noodles with a sweet and sour fish-based sauce and topped with bean sprouts and crushed peanuts.

The first thing to note is there is no fish-sauce is this recipe. I use my Oil-Free Pad Thai Sauce for a whole-food, plant-based, SOS-free version.

Pad Thai is an authentic Thai dish with an interesting history.

In the late 1930’s, in hopes of preventing colonization by European powers, Thailand began a period of modernization and westernization to appear as strong and cultured as other nations.

The story is that the military dictator of the time felt that the country needed a unique dish to strengthen the Thai culture, and thus mandated a competition to create a new national dish. Pad thai became the country’s national dish, as it was unique compared to the wet and dry noodle dishes of other Asian cuisines. The dictator promoted it heavily, stating that it would improve national hygiene and the diet of the people.

Within a few years, Pad thai became known as “Thailand’s first fast food.” It’s a staple food sold at street market vendors, still as popular in Thailand today as it was then. The unique Thai flavors in this dish, especially the sauce, are what makes it so lovable and delicious.

Unfortunately, many pad Thai recipes don’t contain any vegetables besides a little green onion and bean sprouts.

This Radiantly Raw Pad Thai is vegetable-packed and way more nutrient-dense!

I added grated carrots and purple cabbage to boost the veggie content of this dish, but I didn’t stop there. Instead of the traditional rice noodles, I use fresh zucchini noodles, to skip the flour.

That makes this a Radiantly Raw Pad Thai!

Want to make your raw pad thai a little heartier? Try adding a half a batch of Seasoned Tempeh-Tofu Cubes!

Raw Pad Thai with Zucchini Noodles

By Chef Katie Mae

Makes 2–4 servings | Ready in 25 minutes | Stores 5 days in fridge

FOR THE NOODLE BASE

• 3 zucchini (1 lb)
• 2 large carrots (5 oz)
• ¼ small head purple cabbage (7 oz)
• 1x recipe of Oil-Free Pad Thai Sauce
• 2 tablespoons black sesame seeds (½ oz)
• ½ cup fresh cilantro, diced
• 4 oz mung bean sprouts* (1 cup)

FOR THE PAD THAI SAUCE

• 4 Medjool dates, pitted
• ½ cup water
• 1 tablespoon lime juice
• 1 tablespoon peanut or almond butter
• 1 tablespoon Tamarind paste<
• 1 teaspoon garlic granules
• ¼ teaspoon red pepper flakes

DIRECTIONS

1. Use a vegetable spiralizer to transform the zucchini into noodles. Add them to a large bowl.
2. Spiralize the carrots, or grate them using the fine grater on the food processor or a box grater. Transfer them to the large bowl. Grate the cabbage and it to the bowl.
3. Add all of the sauce ingredients to a blender. Blend until smooth. You may want to add a little bit more water for a thinner consistency.
4. Fold the sauce into the bowl of veggies. Mix well so everything is coated evenly.
5. Mix in the sesame seeds and cilantro.
6. Top with bean sprouts just before serving.

CHEF'S NOTES

If you mix bean sprouts into the dish and you end up having leftovers, the sprouts will lose their crunch and appeal. If there’s a chance you’ll have leftovers, add the bean sprouts to individuals dishes after serving.

This Pad Thai is delicious at any temperature. If you’d like the dish chilled, cover the bowl before adding the bean sprouts and put it in the fridge for an hour. If you want it warmed up, transfer to a pot on the stovetop over medium heat before adding the bean sprouts. Warm the dish, as you prefer, stirring occasionally.