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Pad Thai

Prep Time:

15 mins

Total Time:

6 hours





About the Recipe

This raw vegan Pad Thai is an incredibly delicious meal, perfect for a weekend treat.


Pad thai sauce

1/2 a cup of peanuts

1/4 cup of cashews

1/2 cup of seseame seeds

4 tbs of tamari

3 tbs of coconut aminos

2 thumbs of fresh ginger

2 tsp of cyanne pepper

6 dates

One and a half fresh red chillis

2 cloves of garlic

The juice of half a lemon

1 3/4 cups of water

Zoodles and salad

4 large spiralized zucchinis

2 large carrots spiralized

1/4 of a small finely shredded white cabbage

1 chopped red onion

16 halved cherry tomatoes

2 shredded large cucumbers

1 tsp of dried chilli flakes


Step 1 Make the Pad thai sauce by putting all of the ingredients into a high powered blender and blend until think and smooth.

Step 2 Put all of the zoodles and the salad ingredients except the zucchini zoodles and the chilli flakes, into a large dehydrator worthy container and add the Pad sauce.

Step 3 Mix the sauce into the other ingredeints well, cover and leave to marinade for 5.5 hours.

Step 4 Uncover the marinading ingredeints, stir well and place them in the same container,into the dehydrator for 30 mins to warm.

Step 5 Place the zoodles into a large mixing bowl then add the mrrinaded, slightly dehydrated ingredients and sauce to the mixing bowl also.

Step 6 Mix all together using clean hands and transfer the Pad thai into two serving bowls.

Step 7 Garnish with the dried chilli flakes, serve and enjoy.

Chef's Tips

  • For this recipe you will need a high powered blender.

  • For this recipe as I serve it you will need a dehydrator, though it can absolutly be enjoyed without dehydating also.

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