Raw Pad Thai

24 50 360
Ingredients Minutes Calories
Prep Cook Servings
50 min 0 min 4
Raw Pad Thai
Health Highlights


2 cup Cremini (Italian) mushroom (sliced )
2 tbsp Sesame oil
2 tbsp Soy sauce, tamari
2 tbsp Maple syrup, pure
1 package Kelp Noodles, uncooked (cooked)
1/2 medium pepper(s) Yellow bell pepper (julienned)
1/2 medium pepper(s) Red bell pepper (julienned, grated or spiralized )
2 medium Carrots (julienned, grated or spiralized )
1 cup Alfalfa sprouts
2 green onion (stem) Green onion (finely sliced)
1/4 cup Cilantro (coriander) (chopped)
1/4 cup Basil, fresh (chopped)
1/2 cup Cashew nuts, raw (chopped)
1 tsp Red pepper flakes (optional )
2 tbsp Tahini (pad thai sauce )
2 tbsp Lime juice (fresh) (pad thai sauce )
1 piece, 1-inch Ginger root (peeled, pad thai sauce )
1 clove(s) Garlic (pad thai sauce )
3/4 tsp Cayenne pepper (pad thai sauce )
1 1/2 tsp Soy sauce, tamari (pad thai sauce )
1 1/2 tsp Miso paste (pad thai sauce )
1 1/2 tbsp Water (pad thai sauce )
1 1/2 tsp Maple syrup, pure (pad thai sauce )
1/3 cup Cashew nuts, raw (pad thai sauce )


Place the mushrooms, sesame oil, tamari and maple syrup in a bowl and marinate for 30 minutes to 12 hours (overnight) in a sealed container on the counter or in the fridge if marinating overnight.

Place all pad thai sauce ingredients into a food processor and process until smooth.

Rinse cooked kelp noodle and massage the sauce into the noodles. Set aside and let marinate for 10 minutes.

Add yellow pepper, red pepper, zucchini, carrots, sprouts, green onion and marinated mushrooms and mix well. Top with cilantro, basil and a sprinkle of chopped raw cashews and red pepper flakes if you like some heat.

Serve cold or at room temperature.

Nutrition Facts

Per Portion

Calories 360
Calories from fat 207
Calories from saturated fat 33
Total Fat 23.0 g
Saturated Fat 3.7 g
Trans Fat 0
Polyunsaturated Fat 6.9 g
Monounsaturated Fat 10.7 g
Cholesterol 0
Sodium 779 mg
Potassium 639 mg
Total Carbohydrate 31 g
Dietary Fiber 4.3 g
Sugars 15.4 g
Protein 9.7 g

Dietary servings

Per Portion

Meat Alternative 1.1
Vegetables 2.2

Energy sources