March 31, 2012 |

The Best Raw Vegan Pad Thai Recipe

Leave the cold pressed olive and coconut oil in the cupboard because this recipe is totally oil free! Yes, it’s a bit high in fat since we’re using coconut meat as the base but we’re talking about the good fats here. Not to mention coconut is super healing and nourishing for the body. At first glance, this Pad Thai looks pretty impressive but what I love is that it really doesn’t take much time to prep and you can also bring it to pot lucks as a share dish.

If you’ve got a high powered blender like the Vitamix and a spirooli to make your noodles, this dish can be whipped up in less than 30 minutes. Plus, you just have to wipe down the cutting board and rinse out your Vitamix container and clean up is done. I’ll let you in on a little secret, if there’s anything in the world that can keep Caleb from being 100% raw it’s vegan Pad Thai, so when this dish got his stamp of approval I knew I was on to a good thing. Here’s the recipe:

Serves 2 generously

Sauce ingredients:

  • 2 tsp. paprika
  • 1.5 tsp. cayenne
  • 1.5 tsp. himalayan salt
  • 1 tsp. garlic powder
  • 1 lime juice
  • 2 cups coconut meat
  • 1- 1.5 cups water
  • 1/2 cup fresh thai basil
  • 1/4 tsp. ground fresh lime leaf
  • 1 tbsp almond butter
  • 1/2 cup coconut syrup

Mix in:

  • 1 cup Red / yellow *pepper thinly sliced
  • 1.5 cups Broccoli *chopped
  • 2-3 Sliced carrots *use carrot peeler
  • 4-6 zucchinis *use spirooli to make noodles
  • 1/2 cup fresh thai basil
  • 1/2 cup jungle peanuts, crushed. *optional
Instructions:
Step 1. Using your spirooli, turn your zucchini into noodles and set aside in a strainer over a bowl or in the sink. Let them sit while you prepare your sauce and veggies. I even like to pop them in the dehydrator for 15 minutes or so to get some of the water out, this is optional. Be careful not to leave them in very long as they wither away quickly!Step 2. In your Vitamix container, put all of the sauce ingredients together and blend on high for 30 seconds or until you reach a desired consistency. You may want to run up to 30 seconds two or 3 times depending on how warm you would like the sauce, and to bring out the flavours. I find blending for a bit longer enhances the taste of a raw sauce like this one.

Step 3. Chop your veggies and de-stem the basil and mix in a large bowl with your noodles and pour the sauce over top. Mix thoroughly and serve on a share plate or individually, sprinkle with jungle peanuts, or almonds for an optional crunchy and authentic thai experience.

Pad Thai with crushed aflotoxin free jungle peanuts

Learn more recipes and tips like this in our 3 month course How to Go Raw, Not Crazy! We’re taking a few more student testers, so if you’d like more details on how you can get a discount on registration you can email us with the subject line “how to go raw”.

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Author:Sheleana Breakell -Young and Raw

Sheleana is the Co-Visionary & Chief blogger of YoungandRaw.com, Like many, her path to a high raw and plant based lifestyle came through a series of challenges and discoveries. After healing her body and spirit of chronic fatigue, hormonal imbalance and shedding over 45lbs of weight through raw foods, Sheleana was inspired to help other people take their power back and re-build more sustainable relationships with the food they eat. She believes that each of us is unique, and cleansing with raw foods is an opportunity to listen inward and learn what works best for each person as an individual. As the author and co-creator of a 3 month raw food program for beginners called How to Go Raw, Not Crazy! She and her partner Caleb take students on a journey of self discovery, raw food preparation, meal planning, weight loss and conquering cravings. Sheleana is a free spirit and fully embraces all aspects of life's' challenges as lessons and opportunities for growth. She knows everyone is on their own journey and what works for her may not work for others. The Young and Raw philosophy is based on unconditional love, self awareness, compassion for all life and radical authenticity.
View all posts by Sheleana Breakell -Young and Raw →

to “The Best Raw Vegan Pad Thai Recipe”

  1. Reply
    Jennie
    April 4, 2012 at 5:24 am #

    sauce recipe says : 1/2 cup fresh thai basil – twice,
    I assume that is a typo ……?

    • Reply
      Sheleana - Young and Raw
      April 5, 2012 at 8:50 pm #

      Hi Jennie!

      I meant to put 1/2 cup fresh thai basil in the sauce and then 1/2 cup fresh thai basil mixed in with the fresh veggies, I’ve edited the post so it’s more clear! Thanks for the heads up, I appreciate you.

      ~hugs, Love S

  2. Reply
    Mirian
    May 7, 2012 at 10:01 pm #

    Sounds delicious. I’ve had a similar dish at my local raw food restaurant. How do you get coconut meat? Can you buy it frozen? Or do I need to crack open a young coconut? If so, how many coconuts do I need for this recipe?

    Thanks for sharing your recipes.

    • Reply
      sheleana
      May 13, 2012 at 5:02 pm #

      We purchase coconut meat in the freezer section at whole foods but you can also buy coconuts and scrape them out and drink the water. You will probably need at least 2 for this recipe :)

  3. Reply
    Barbara
    May 9, 2012 at 6:50 am #

    Sounds delicious, unfortunately coconuts are unavailable to us here in our small town with a winter climate. Any ideas for what I could substitute?

    • Reply
      sheleana
      May 13, 2012 at 5:01 pm #

      You may want to try using like 2 tbsp. almond butter, 1/4 cup of pine nuts or macadamia nuts as the sauce :) Not sure how it will turn out though! ~hugs~

  4. Reply
    Lisa
    August 7, 2012 at 8:17 pm #

    YUMMY! This is an amazing recipe.

  5. Reply
    Debra
    October 19, 2012 at 7:25 pm #

    I don’t know where to get my hands on “coconut syrup”, is there anything you think might work as a good substitute for that? I can get young coconuts no problem though.

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