10 Reviews of Raw Pad Thai

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!

From: DitaVT

On Jul 29, 2008

I'm making the transition to raw. This is my first "prepared" dish and I think it'll become a regular in my kitchen I didn't have any almond butter handy, so I used sunflower seed butter. I also left out gingerroot, and it still tasted great. Can't wait to see how it tastes made properly if its this good modified.

From: Sandy in California

On Mar 28, 2009

This is awesome! I used raw kelp noodles (Sea Tangle) with a variety of julienned vegetables and the sauce. Love this meal. Healthy, fresh and satisfying. We practically licked the bowl clean.

From: Chef #455394

On Oct 14, 2008

This was also my first prepared raw food dish. It was excellent. It's also flexible - I used half lime juice and half lemon. I added mung bean sprouts as garnish, etc. And I didn't use the cabbage. Still excellent as made. This will probably be a staple even if we don't go raw.

From: TooManyRoommates

On Jun 20, 2009

AWESOME!!! i recommend lightly grinding some more almonds and sprinkling it on top. It adds some great texture and is more reminiscent of "real" pad thai. i also didn't use cabbage since i didn't have any, but added a good amount of "broccoli slaw" (bought at Whole Foods). SO GOOD. will make again and again!!!

From: Jenny Ann

On Jun 21, 2009

This recipe should be renamed. It is not Pad Thai, and is misleading for those seeking Pad Thai recipes.

From: Chef Schellies

On Nov 16, 2009

This was ok. As one reviewer below said, there really was too much dressing. We added about 1/2 cup more cabbage. We also only used the juice of one lemon, and it was still very lemony.

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.

From: Chef #1109109

On Mar 4, 2009

This dish is simply delicious! It's light yet tasty, and very easy to prepare. I'll definitely use this recipe on a regular basis. I have started my transition to raw food a few months ago and I think this is my favorite recipe so far... Thanks!

From: Chef #819583

On Jan 8, 2009

What an excellent recipe! I've been expierementing with more and more raw recipes and I am so glad I found this. The only change I made was that I used regular old creamy peanut butter because I didn't have almonds on hand to make almond butter. Thank you for sharing your recipe, it's a keeper.