Raw Vegan Pad Thai Recipe that is Easy, Savoury & Sweet

Published on April 20, 2020

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Pad Thai Anyone? - Trail mix

Thai has always been one of my favourite cuisines, with pad thai being a go-to dish. Over the years, I have made many raw versions; this one is not only the most authentic, it is also the quickest and easiest to make. It’s sweet, savoury and jam-packed with healthy whole ingredients, and I hope you love it as much as I do!

(makes 1 – 4 servings; approx.750 calories) 


Zucchini (.7 lb / 320 g)
Napa cabbage (.3 lb / 130 g)
Bok choy (.12 lb / 60 g)
Red pepper (.06 lb / 30 g)
Red cabbage (.06 lb / 30 g)
Carrots (.06 lb / 30 g)
Water (1 cup)
Hemp Seeds (1/4 cup)
Medjool dates, 4 (.24 lb / 110 g)
*Tamarind 1/4 cup (.04 lb / 20 g)
Thumb fresh ginger (.04 lb / 20 g)
2 Green onions (.04 lb / 20 g)
Sundried tomato 1/4 cup (.04 lb / 20 g)
Cilantro fresh (.04 lb / 20 g)

1 clove garlic, 1 hot pepper


Using a julienne peeler, spiralizer, grater or mandolin, make noodles out of the zucchini and carrots and place into a bowl. The Titan Julienne Peeler is my favourite tool to make the flat thin pad thai like noodles in this recipe.

Using a sharp knife, thinly slice the Napa cabbage, bok choy and red cabbage into thin noodle-like strands, and add to bowl.

Optional: pre-cut / noodle the red cabbage and carrots, then freeze for 6+ hours beforehand, and then thaw and mix with the other noodles for a softer, more cooked texture. Texture-wise, this will take the dish to the next level and really mixes nicely with the other raw textures.

Thinly slice the red pepper into 1-inch matchsticks and add to the bowl; mix all ingredients well and set aside.

Blend 1 cup of water or coconut water with 1/4 cup hulled hemp seeds until smooth.

Pit and add the dates, tamarind (making sure there are no seeds), ginger, the white bulbs of the green onions and the sundried tomatoes to the blender. * If you cannot find sour tamarind (it usually comes in a block), you can substitute with 13 grams apricot and 1 tsp. lime juice.

Blend until smooth and really thick only adding more water/coconut water if absolutely necessary.

Add the green onion tops and the cilantro last; pulse blend to evenly mix without fully pureeing.

Pour the thick sauce over the shredded veggie noodles, mix well and enjoy!

Paying it forward, Chris offers some of his e-books and services on a by-donation basis. Learn more at TheRawAdvantage.com. 

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The Author
Chris Kendall earns his “bananas” flowing as a Registered Holistic Nutritionist (RHN), 100 per cent Raw and Transitional Lifestyle Coach, Kendalini Yoga Creator and Raw Food Chef. A 16-year raw vegan, Chris shares the abundance he has found through running retreats, via in-person/online consultation services, sharing/ chefing/teaching yoga at festivals, raw recipe e-books and his free raw recipes app. His budding vision — the TRA Dream, a non-profit 501 c(3) charity — is focused on creating donation-based holistic healing, yoga, permaculture, and educational retreat centres around the world.