As I’m writing this post and editing the photos, I’m literally drooling. I’ve been doing a homemade juice cleanse for the past few days and it’s been…. challenging. Needless to say, I’m ready to chow down on this Raw Veggie Pad Thai ASAP!
Pad Thai was always my mom’s carryout choice. I, myself, had the pallet of a toddler until I was 22 and would only eat plain fried rice. Now that I’m not an idiot a real grown up, I LOVE Pad Thai. What I don’t love, is the greasy, fried, questionably vegan substance from many carryout joints.
I’m also not the kind of person who ever has leftover takeout. Don’t get me wrong, Asian leftovers may be one of the best foods in the world, I just never leave any for the next day. What I’m trying to say is… I have no self-control.
I always eat the whole thing. And I always regret it.
Raw Veggie Pad Thai to the rescue!! I can nom on this stuff through an entire Harry Potter movie and not be left staring down at an empty white box of grease and regrets. It’s actually a perfect dish to ease out of a cleanse because it’s raw, clean, and super healthy.
The raw veggies are delightfully crunchy, the sauce is salty, sweet, and spicy, and the cilantro and lime add a fresh punch. To get even more traditional, you could top this off with some chopped roasted peanuts.
I used my trusty julienne peeler for this recipe, but I have made it in the past with a spiralizer al a Inspiralized. Ali’s recipe was the inspiration for this dish, but I’m a sucker for my trusty peanut sauce. And edamame. Edamame on all the thingssss. Because, protein.
Tomorrow can’t come soon enough. Gimme alllllll da real foodz.
Crisp, creamy, and refreshing, this Raw Veggie Pad Thai is a real takeout fake-out!! Swap it for the traditional greasy white box today!
- 1 large zucchini, julienne peeled
- 1 red pepper, thinly sliced
- 1 yellow pepper, thinly sliced
- ½ small red cabbage, very thinly sliced
- 2 carrots, julienne peeled
- ¾ cup edamame, thawed
- ¼ cup cilantro
- Lime wedges for servings
- ¼ cup creamy peanut butter
- 1 Tbs. agave or maple syrup
- 1 Tbs. fresh lime juice
- 4 Tbs. soy sauce
- 1 Tbs. fresh grated ginger
- 2 cloves garlic, grated or pressed
- 2 Tbs. wate
- 1 tsp. sriracha (or more/less)
- Prepare all veggies and add to large bowl.
- Combine sauce ingredients in a bowl or blender and whisk or blend to combine.
- Pour sauce over the veggies and toss to combine. Top with cilantro and lime wedges. Enjoy!
The salt in the sauce will cause the zucchini to release water, thus thinning the consistency. Make the sauce thicker than you think it should be, as it will thin.