Raw Pad Thai

16 15 554
Ingredients Minutes Calories
Prep Cook Servings
15 min 0 min 2
Raw Pad Thai
Health Highlights


1/4 cup Almond butter (dressing)
1 tbsp minced Ginger root (dressing)
1 clove(s) Garlic (dressing)
1 whole lime(s) Lime juice (fresh) (dressing)
1/4 tsp Red pepper flakes (to taste, dressing)
1/2 tsp Maple syrup (dressing)
1/4 cup Tahini (dressing)
1 medium Carrots
2 small Zucchini
1 cup Bean sprouts
1/2 medium pepper(s) Red bell pepper (chopped)
1 cup Red cabbage (thinly sliced)
1/2 cup Green onion (thinly sliced)
1 cup Cilantro (coriander) (chopped)
1 mango Mango (peeled and chopped)
5 almond Almonds, raw


  1. Make zucchini and carrot “noodles” with spiralizer or julienned.
  2. Thinly slice 1 cup of red cabbage. Thinly slice red pepper. Add cilantro, onion, mango, and bean sprouts to chopped veggies. Mix all vegetables in a bowl.
  3. Make the dressing by whisking together all dressing ingredients and then drizzle on top of vegetables.
  4. Top with almonds and a lime wedge.

Nutrition Facts

Per Portion

Calories 554
Calories from fat 314
Calories from saturated fat 34
Total Fat 35 g
Saturated Fat 3.8 g
Trans Fat 0 g
Polyunsaturated Fat 11.3 g
Monounsaturated Fat 16.9 g
Cholesterol 0
Sodium 73 mg
Potassium 1349 mg
Total Carbohydrate 48 g
Dietary Fiber 12.0 g
Sugars 25.7 g
Protein 17.9 g

Dietary servings

Per Portion

Fruit 1.1
Meat Alternative 2.0
Vegetables 5.5

Energy sources


Meal Type(s)