Raw Vegan Pad Thai

Growing up my favourite indulgence was yummy pad thai from a thai take away. Unfortunately that delicious soybean flavour is often extra tasty because of lots of added sugars, bad oils and preservatives. This version I made is more veggie based , a lot lighter and healthier but just as yummy with its signature satay & thai flavours! Here I have used veggie spiral noodles(you can buy spiraliser gadgets for $15 from kmart/target), but if you are still craving noodles it is delicious to combine the veggie noodles with half brown rice , edamame, or mung bean noodles ( find in health food stores.) 




1 capsicum thinly sliced

1 large zucchini

1 large carrot

1 cup chopped tofu ( I used a ready marinaded satay tofu from macro organics but you can also use plain tofu as well)

1/2 cup bean sprouts

1/2 cup dry roasted cashews

1 lemon sliced into quarters to serve

Satay Sauce 

1-2 tbsp smooth peanut butter

1 tsp miso paste

1 fresh chilli chopped

1 knob ginger finely sliced

1 tsp honey (optional)

2-3 tbsp hot water (add slowly and stir to achieve right consistency )


  1. Finely slice capsicum into thin sticks.
  2. Spiralise your carrot and zucchini into noodles OR if you don’t have a gadget to do so, just use a knife to finely cut into thin long pieces
  3. Chop up your tofu into small square pieces
  4. Place vegetables in a bowl with bean sprouts
  5. Mix through cashews
  6. In a separate bowl mix all satay sauce ingredients together. Add the hot water slowly, stirring as you go to achieve a thin enough consistency to pour over and stir through the salad
  7. Serve with lemon wedges and extra cashews and chilli! A touch of kaffir lime leaf is also delicious

Enjoy xx


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