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Nutrition Facts
Serving Size 1 (127g) Recipe makes 4 servings
Calories 98
Calories from Fat 44		(44%)
Amount Per Serving		%DV
	Total Fat 4.9g	7%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 3.1g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 589mg		24%
Potassium 332mg		9%
Total Carbohydrate 13.1g		4%
	Dietary Fiber 1.8g	7%
	Sugars 7.5g
Protein 3.3g		6%
detailed view... how is this calculated?

Raw Pad Thai

Recipe #280387 | 15 min | 15 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: RaWziLLa
Jan 22, 2008

Contributed by juleskess on goneraw.com, this was my very first raw meal dish. I have been eating Raw but I was not really putting anything into "preparing" something. This is very good and makes eating raw more interesting. The colors are lovely and the meal is healthy!

SERVES 4 (change servings and units)

Ingredients

1 zucchini (spiraled into "noodles" or sliced thin and then julienned)
1 carrot (julienned)
1/2 cup purple cabbage, shredded
1 green onion, chopped (tops and bulbs)
2 tablespoons almond butter
2 lemons, juice of
2 tablespoons soy sauce
1 teaspoon hot sauce (or finely chopped hot pepper)
1 tablespoon honey (agave or maple syrup)
1 teaspoon garlic, chopped
1 teaspoon gingerroot, chopped

Directions

1
In a bowl, mix the nut butter with the garlic and ginger, lemon juice, soy sauce, honey, and hot sauce until smooth. Set aside.
2
Mix all of the vegetables in a large bowl (save a few green onion tops for garnish).
3
Right before serving, mix sauce with veggies and enjoy.
4
Chopsticks add a nice touch!

Questions about this recipe?

Featured Reviews for This Recipe

From: Chef #750362

On Jan 16, 2010

Very good! I really liked this. I have been thinking of trying to eat more raw foods and this will make me want more. Excellent. I did use a lot more cabbage and carrots so the amount of dressing was fine for me.

0 people found this review helpful

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From: Glori-B

On Jan 5, 2010

Since DH and I are transitioning to raw foods, I brought this over to a friend's house knowing she was serving turkey and spaghetti. Doubled the recipe so we would have plenty to share. Those that tried this LOVED IT! I also had a few extra veggies to throw in: red bell pepper, yellow squash and cabbage and soaked cashews. VERY versatile! Loved it, RaWziLLa. Thanks for posting!

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From: Prose

On Apr 10, 2008

I will definitely make this again. It is delicious and nutrtitious. I made it as directed except that I added some mung bean sprouts for their noodly shape/texture and some sunflower seeds for extra protein/crunch and garnished with fresh cilantro. I think this could serve 4 as an appetizer or side, but as a main dish I could eat the whole bowl myself. Thanks for posting this!

3 people found this review helpful

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From: Neomia

On Nov 11, 2009

I loved this! My only issue is that it was way too much sauce for the amount of veggies, but my zuke and carrot were kindof small, so maybe that is why. I added a ton more cabbage, because I like it, and some red bell pepper and fresh cilantro as well. Also a few sunflower seeds for crunch. I only used half the amount of lemon, because I don't care for it, and that seemed about perfect for me. I am thinking it would be great with lime instead.

1 person found this review helpful

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