Raw Pad Thai | New Seasons Market

Raw Pad Thai



  • 3 medium zucchini
  • 3 large carrots
  • 2 green onions, chopped
  • 1 cup purple cabbage, shredded
  • 1 cup cauliflower florets
  • 1 cup mung bean sprouts
  • 1/2 cup crushed peanuts or almonds
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup tahini
  • 1/4 cup almond butter (or other nut butter)
  • 1/4 cup tamari
  • 2 tablespoons coconut nectar (or other natural sweetener)
  • 2 tablespoons lime or lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon gingerroot, grated


  1. Make zucchini and carrot noodles using spiralizer or other kitchen tool. Place them in a large bowl with other prepared vegetables. Combine all sauce ingredients (crushed nuts, cilantro, tahini, nut butter, tamari, coconut nectar, lemon or lime juice, garlic, and gingerroot) in a bowl and whisk well. The sauce may be thick, but the moisture from the veggies will thin it out. Pour sauce over veggies and toss to combine.


from the NSM Nutrition Team recipe box

dairy-free, gluten-free, nightshade-free, vegan