Raw Pad Thai

  • Author: Gena Hamshaw
  • Prep Time: 10 mins
  • Total Time: 10 mins



  • For the Pad Thai “Noodle” Ingredients:
  • 1 package (12 oz) kelp noodles
  • 1 c. carrot, julienned or peeled into slips with a vegetable peeler
  • 1 c. julienned or spiralized zucchini
  • 1 c. shredded red cabbage
  • 1/2 c. chopped cilantro

For the Pad Thai Sauce Ingredients (makes 1 cup):

  • 6 Tbsp. almond butter
  • 1 Tbsp. tamarind paste
  • 1 tsp. toasted sesame oil
  • 1 Tbsp. tamari
  • 1 Tbsp. pure maple syrup
  • 1/2 tsp. powdered ginger (or 1 Tbsp. fresh ginger, grated)
  • 1/2 c. water


  1. Soak the kelp noodles in warm water for 10-15 minutes. Shake them dry, then pat them very dry with a paper towel or kitchen towel. Use a pair of scissors to snip them into smaller pieces.
  2. Blend all the sauce ingredients, along with one 1/2 c. of water, in a blender until smooth.
  3. Mix the noodles thoroughly with the vegetables and cilantro. And 1/2 c. of sauce and mix in. And more sauce if needed, until the noodles are thoroughly coated with sauce. Serve, garnished with cilantro.


The Pad Thai sauce will last for a week in the fridge. The noodle dish will keep for 2 days in the fridge.
The recipe was reprinted with permission of the author, Gena Hamshaw of Choosing Raw.


  • Serving Size: 4
  • Calories: 200
  • Sugar: 10g
  • Sodium: 288mg
  • Fat: 16g
  • Saturated Fat: 1g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 3g
  • Protein: 17g
  • Cholesterol: 0mg