Vegan Pad Thai

Pad Thai is an incredibly popular take away dish usually consisting of stir fried rice noodles, egg, fish sauce, seafood or meat, so it’s unusual for a vegetarian or vegan to look twice at this dish on the menu. But why have it takeaway when its so simple and even healthier to do it yourself not to mention we found a super tasty raw vegan salad version that is, dare we say, even better than the original.


For the Salad:

  • 2 carrots, spiralised or julienned
  • ½ Chinese cabbage, shredded
  • 1 courgette, spiralised or julienned
  • 1 red pepper, sliced thinly
  • Handful of enoki mushrooms (or finely sliced mushrooms)
  • Large handful of thick rice noodles precooked or ready to wok
  • 30g raw coconut flakes
  • 3 tbsp cashew nuts
  • Handful of mung bean sprouts
  • Handful of coriander leaves, chopped

For the Nut Dressing:

  • 4 tbsp almond butter
  • 1 tsp fresh root ginger, minced
  • 1 tbsp lemon juice
  • 1 tbsp xylitol
  • 2 tbsp tamari soy sauce
  • 1 tbsp coconut oil, melted
  • 1 tsp ground cumin
  • Pinch of chilli powder or flakes
  • ⅓ cup water


To make the nut sauce simply blend all the ingredients together adding enough water to create a thick dressing.

Place all the ingredients for the salad in a large bowl and stir through the nut sauce.

Recipe found on: