Overhead shot of two bowls of raw Pad Thai with lime, carrots, and peanuts

RAW (NO COOK) PAD THAI

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SERVES 2

You know when you’re feeling a little lazy or you’re just too busy to cook? Well, this recipe for Raw (No Cook) Pad Thai from by CHLOE. Contributing Chef, Candice Hutchings, is perfect for those times! It is quick and easy + delicious AND healthy!

This fresh and vibrant meal may be heavy on the veggies, but it does not eat like a salad. These crispy veggies are topped with a creamy and indulgent sauce to give you all of the good mouth feels.

Plus, once you have a healthy and delicious meal like this one THEN you can splurge on cookies and fudge and maybe a scoop of ice cream!

NOODLES + VEG INGREDIENTS

2 mediumย zucchini, butternut squash or sweet potato

3 carrots

1 cup bean sprouts

PAD THAI SAUCE INGREDIENTS

ยผ cup soy sauce

ยผ cup pure maple syrup or coconut sugar

1 tbsp tomato paste

2 tbsp rice vinegar

2 tbsp lime juice

2 tsp sesame oil

1 clove garlic

1 tsp chili paste

2 tbsp nutritional yeast

PREP

Spiralize zucchini, butternut squash, or sweet potato (or use all three) + julienne carrots.

NOODLES + VEG

Use a spiralizer, mandolin or potato peeler to create noodles from the zucchini, sweet potato or butternut squash.

Place them in a bowl and set aside.

PAD THAI SAUCE

Prepare the Pad Thai sauce by mixing all sauce ingredients in a blender or whisk by hand until well combined.

You can heat this sauce up in a saucepan or microwave, or enjoy raw! Usually, we decide how to enjoy this sauce based on the time of year.

BUILD

Build your Pad Thai by portioning out your noodles into individual bowls.

Add the remaining vegetables and sauce, and mix to combine.

Make sure that all of your noodles are covered in dressing.

NOTES + SERVING TIPS

Serve with a slice of lime, and garnish with crushed peanuts and sesame seeds.