Raw Pad Thai

Raw Pad Thai

Health Rating
Prep Cook Ready in Servings
15 min 15 min 2


1/4 cup Almond butter (for dressing)
5 almond Almonds, raw (garnish)
1 cup Bean sprouts
1 medium Carrots
1 cup Cilantro (coriander) (chopped)
1 tsp minced Ginger root (for dressing)
1 clove(s) Garlic (for dressing)
1/2 cup Green onion, scallion, ramp (thinly sliced)
1 from 1 lime Lime juice (for dressing)
1 mango Mango (peeled and chopped)
1/2 tsp Maple syrup (for dressing- or stevia)
1/2 medium pepper(s) Red bell pepper (chopped)
1 cup Red cabbage
1/4 tsp Red pepper flakes (for dressing)
2 tbsp Soy sauce, tamari (for dressing)
1/4 cup Tahini (for dressing)
2 medium Zucchini


Make zucchini and carrot “noodles” (with spiralizer or julienner).

Thinly slice 1 cup of purple cabbage.

Add cilantro, onion, mango, and bean sprouts to chopped veggies.

Mix all the vegetables in a bowl.

Make dressing or use Raw Foodz Asian dressing.

Top with almonds and a lime wedge.

Nutrition Facts

Per Portion

Calories 642  
Calories from fat 349  
Calories from saturated fat 41  
Total Fat 39  g
Saturated Fat 4.6  g
Trans Fat 0  
Polyunsaturated Fat 12.1  g
Monounsaturated Fat 19.9  g
Cholesterol 0  mg
Sodium 1089  mg
Potassium 1617  mg
Total Carbohydrate 54  g
Dietary Fiber 12.4  g
Sugars 29.3  g
Protein 19.4  g

Dietary servings

Per Portion

Fruit 1.1
Meat Alternative 2.1
Vegetables 6.8

Energy sources

Pygal 34% 456.310961637 151.679108573 54% 325.222779529 263.553035071 12% 347.426210727 113.519875108 34% 54% 12% Carbohydrates Fat Protein
Recipe from: Dr. Tara Campbell, ND
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