Raw Vegan Pad Thai

I love Pad Thai so much, when I was in Thailand I pretty much lived of it, until I got food poisoning, but thats another story. Traditionally Pad Tai is made with fish sauce and sometimes even eggs, so if you’re going to order it in a restaurant make sure to ask if they can make it without these ingredients.

For my Pad Thai sauce I included some of the traditional ingredients like tamarind, which not every supermarket will carry but your local asian supermarket definitely will, giving the sauce that signature delicious tanginess.  Instead of fish sauce I used whole shiitake mushrooms, which if I may say so myself was a pretty genius idea, if I may say so myself.

I think the sauce would also work perfectly in a cooked Pad Thai with rice noodles, I will definitely give it a try and I hope you will too.



Serves 2 people


  • 2 zucchinis
  • 2 carrots
  • 1 red bell pepper
  • 1 radish
  • 1 lime
  • a handful of fresh coriander greens
  • 2 spring onions
  • 2 tbsp of chopped chives
  • 2 tbsp of sesame seeds
  • 2 tbsp of ground peanuts
  • chilli flake to taste

for the sauce:

  • 2 tbsp peanut butter
  • 8 shitake mushrooms
  • 4 tbsp tamari
  • 2 tbsp sesame oil
  • 2 tbsp tamarind sauce
  • 3 tbsp agave sirup
  • 2 cloves of garlic
  • 4 tbsp water


  1. Start by spiralizing the zucchini. If you don’t own a spiralizer just cut them julienne style.
  2. Next finely chop the carrots, radish, red pepper, spring onions and add everything into a large bowl.
  3. Next make the sauce by simply adding all the ingredients into a food processor or blender and blend until a smooth sauce forms.
  4. Add the sauce to the veggies and mix well.
  5. Now top off with the chives, sesame seeds, chili, peanuts, coriander and lime and serve.

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