Rad Rainbow Raw Pad Thai

248 comments

rawpadthai 6782   Rad Rainbow Raw Pad Thai

Say this recipe title 10 times fast and…you WIN!

Happiness and energy in a bowl. What more could you want on a Monday?

rawpadthai 6791   Rad Rainbow Raw Pad Thai

If I could summarize in a single recipe what a healthy vegan diet means to me, this bowl might just be it. It’s fresh, crisp, vibrant and heavy on the veggies with plant-based proteins throughout and a creamy and indulgent almond butter dressing. In other words – the perfect balance of this-tastes-freakin-amazing and this-makes-me-feel-freakin-amazing. I was bouncing off the walls with energy after I ate this….actually I still am. I swear it has nothing to do with overnight coffee concentrate.

Ok, maybe a little.

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I know we’re only 1 week into summer, but this might just be my favourite salad of summer 2013. We’ll have to see if I can top this bad boy.

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This salad is inspired by a raw Pad Thai dish I enjoyed at a restaurant called Marbles in Waterloo with my buddy Ange a couple years ago. I ended up recreating the recipe shortly after our visit, but I used glass noodles and I just wasn’t a fan. I don’t usually have texture issues with food, but those noodles were way out of my comfort zone. It’s strange because I’ve enjoyed them before in a couple restaurant dishes, but for some reason when I try them at home it’s creepville. Anyway, I decided to dig out this recipe again, this time using raw zucchini noodles. A very good decision, indeed. No creep factor. All goodness!

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I decided to purchase a Veggie Spiralizer   Rad Rainbow Raw Pad Thai several months ago. This hand-powered device turns zucchini into a huge pile of cascading noodles in less than 1 minute flat. The device itself is quite small and compact, not taking up much room to store (which was my main concern) and it’s extremely light weight. The downside to this spiralizer is that it’s plastic and to be quite frank, it feels pretty cheap. However, I didn’t know how much I would use it so I went for one of the cheaper spiralizers on the market which only set me back about $25-30. It comes with a few different blades so you can make ribbons and what not, but I haven’t ventured that far yet. I like that there is very little waste leftover and the noodles aren’t as watery compared to using the hand peeler. Either way, you can use a julienne peeler (or a Y peeler to make ribbons) or a spiralizer for this recipe today. If you really wanted to, you could chop everything by hand the old fashioned way!

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The almond butter sauce I made is very light – using only 1/2 tablespoon of oil – but it’s still creamy and indulgent at the same time. It makes just under 2/3 cup and I found it was the perfect amount for 2 large salads. We sure didn’t have any dressing leftover.

rawpadthai 6802   Rad Rainbow Raw Pad Thai

Rad Rainbow Raw Pad Thai

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Yield: 2 large servings + scant 2/3 cup dressing

  • 1 medium zucchini, julienned or spiraled
  • 2 large carrots, julienned
  • 1 red pepper, thinly sliced
  • 1 cup thinly sliced red cabbage
  • 3/4 cup frozen edamame, thawed (or try tofu)
  • 3 green onions, thinly sliced
  • 1 tablespoon hemp seeds
  • 1 teaspoon sesame seeds

 

For the dressing (adapted from my Spicy Peanut Lime Sauce):

  • 1 garlic clove
  • 1/4 cup raw almond butter (or try peanut butter)
  • 2 tablespoons fresh lime juice
  • 2 tablespoons low-sodium tamari
  • 2 tablespoons water
  • 2.5 teaspoons pure maple syrup (or other sweetener)
  • 1/2 tablespoon toasted sesame oil
  • 1 teaspoon freshly grated ginger

 

1. Prep vegetables. Add the zucchini, carrots, pepper, and cabbage into one or two large bowls. Toss with hands to combine.

2. Prepare the dressing by processing all dressing ingredients in a mini processor (or simply whisk by hand). The dressing may seem a bit thin at first, but it thickens as it sits.

3. Top bowls with edamame (or tofu), green onion, hemp seeds, and sesame seeds. Pour on dressing and enjoy!

Nutritional Info

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Last but certainly not least, Happy Canada Day to my fellow Canadians! This post was supposed to be a red & white strawberries ‘n cream pie, but of course when you plan on a themed recipe working it rarely does. I’m sporting my red & white all day regardless. I hope you have a great holiday! Oh and happy (almost) 4th of July to those of you in the US.

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{ 248 comments… read them below or add one }

Katy @ Katy's Kitchen July 1, 2013

WOW- look at all the colours in the salad! It’s just so beautiful, almost too pretty to eat! I would love a huge bowl of this right now. Happy Canada Day!

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RavieNomNoms July 1, 2013

Gorgeous!

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JT July 1, 2013

Happy Canada Day to you too!!! Hope you enjoy the day and that salad looks SPECTACULAR, I may need to get a spiralizer……
Cheers! :-)

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Holly @ EatGreatBEGreat July 1, 2013

What a gorgeous salad!! It looks so summery and delicious!

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Caitlin July 1, 2013

that looks so beautiful, healthful, and filling! a spiralizer has been on my wish list forever. hopefully, i’ll get one for my birthday this month ;)

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Anna {Herbivore Triathlete} July 1, 2013

Now that is one kick ass salad! I always love your salads and dressings, so am confident this one would be amazing. I don’t own a spiralizer, but the salad looks worth the effort to julienne the veggies by hand.

Happy Canada Day Angela!

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Averie @ Averie Cooks July 1, 2013

Talk about eating the rainbow! It’s so bright and perky and summery and I love edamame and peppers. And that dressing…mmm! I would definitely try PB as you suggested :) Because everything is better with peanut sauce in my world!

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Abby @ The Frosted Vegan July 1, 2013

Look at all that color, love!!

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Ksenija @ Health Ninja July 1, 2013

What a perfect lunch for a hot summer day? I love using zucchini as pasta, but having it raw as a salad – genious! Bookmarked to make this week.

@anna – have to julienne by hand too. I do use a veggie peeler for pasta, but I am afraid the slices will be to thick for this salad.

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Lisa July 1, 2013

This looks and sounds absolutely beautiful! I’m in love with my spiralizer :)

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Moni Meals & Fitness July 1, 2013

Just wonderful! I could eat this everyday for as long as I live… I am just certain!

Yes on the peanut sauce–always! xx

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Melissa July 10, 2013

Me too! SO GOOD!

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Moni Meals & Fitness July 1, 2013

oh….and HAPPY CANADA DAY TO YOU!

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Erica { EricaDHouse.com } July 1, 2013

This dish is stunning! I can’t wait to try this. I’m on a spiralized zucchini kick right now and love me some pad thai!

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Laura @ Sprint 2 the Table July 1, 2013

Such a pretty salad!!! I really need to digure out hoew to use my spiralizer – I’ve had it for a year. In my defense, the instructions are in Japanese… LOL!

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Angela July 1, 2013

lol – do what I did and watch a how to video on you tube! (Yes I’m slightly embarrassed I had to do this)

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Lauren @ The Highlands Life July 1, 2013

A spiralizer? I’m afraid I need this now. How handy would that be?!

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Kathy @ Olives and Garlic July 1, 2013

Wow, look at the beautiful colors of this dish. How appetizing. Love the spiralizer.

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Sara Nickel July 1, 2013

I have that very same spiralizer and love it! It makes the prettiest noodles out of pretty much any veggie. It is totally worth the splurge.

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Alisha @ Gluten Free Perspective July 1, 2013

I’ve never actually had Pad Thai (weird, I know!!), but your version looks beautiful. This summer , I’ve been eating a lot of raw food and I’m shocked at how good I feel. It’s amazing how something so simple really can make you feel amazing.

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Erica {Coffee & Quinoa} July 1, 2013

This looks so beautiful, and I LOVE the big tangled pile of zucchini noodles coming out of that spiralizer!

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Julie @ RDelicious Kitchen July 1, 2013

i love how bright and colorful this recipe is :)

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Anna July 1, 2013

throw some mung beans in there and you’re golden

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Olygram August 6, 2013

Mung brand worked great. Thank you for the suggestion. Love, love, love your site, food and photos. I can’t wait for the cookbook.

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Jenni July 1, 2013

Ugh, I really want a spiralizer! This looks awesome. I love Asian dressings. Yours seriously sounds good enough to drink.

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Shauna July 1, 2013

I’ve had raw Pad Thai at Marbles in Waterloo (same restaurant?) and it was delicious so I will definitely try out this recipe. Their raw cheesecake was also amazing…perhaps you could try recreating that next? :)
Happy Canada Day!

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Angela (Oh She Glows) July 2, 2013

Yes Marbles was it! Thank you, I couldn’t remember the name for the life of me :) I didn’t know they had a raw cheesecake though! Sounds delish.

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Jillienne@ChasingRaspberries July 1, 2013

How did you get the long spiral noodles?! They always seem to break on me. I love all the colors in this salad… so beautiful!

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Eileen July 1, 2013

So many vegetables! This sounds like the perfect thing to eat this summer. :)

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Kyle July 1, 2013

Honestly Angela, just when I didn’t think you could be any more brilliant you come up with this beautiful dish which I will be dying to make for the coming weekend! I love your blog and recipes so much:).

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Sarah @ Making Thyme for Health July 1, 2013

The colors in this salad are beautiful! I love the flavors too, it all sounds so yummy!
I’m not Canadian, but happy Canada day!! :)

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Karen July 1, 2013

This bowl full of goodness does in fact epitomize healthy vegan food…yum!! I am completely with you on the glass noodles…the texture was such a turn off that I couldn’t stomach the thought of eating them and ended up throwing out the entire recipe. And, those babies were not cheap! I bought this julienne peeler last year too, but didn’t have such great success with it, so maybe I’ll give this inexpensive spiralizer a shot…

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LisaG July 1, 2013

This is the prettiest salad I’ve seen in ages. I want right now.

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Angela @ Eat Spin Run Repeat July 1, 2013

Hehe I’ll take raw pad thai over pie any day Ange!! :) This looks amazing! I’m with you on the noodles – I’d rather spiralize zucchini than use glass noodles. The glass noodles just don’t do the same thing and I like how the zucchini soaks up the sauce better. Speaking of pad thai dates, we are long overdue! (PS this time last year, I believe we were hiking through that totally non-marked trail with Eric, our trusty tripod carrier!)

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Jo July 1, 2013

I’m considering buying a spiralizer and I’m debating between the julienne peeler and the spiralizer you linked here – is the quickness/ease with the spiralizer worth the extra price and counter space??

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Emily - it comes naturally July 1, 2013

I love my spiraliser! I use it several times a week. That dressing looks divine! Happy Canada Day! Xxx

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eileen July 3, 2013

what other recipes do you use your spiralizer for? i would love one of these but afraid it would not get used very often.

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Emily - It comes naturally July 4, 2013

Making zucchini ‘spaghetti’ is my favourite way of using it, lightly sauteed or raw. I sometimes have the spaghetti/noodles on their own, or used to bulk out spaghetti or stir fry. I’ve also used it for carrot spirals, sweet potato and I’m trying making curly ‘fries’ tonight :-)

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Alexandra @ Lean Green Healthy Machine July 1, 2013

Such a gorgeous meal. Seems like the perfect combination of a light summer meal and substantial enough to really hit the spot!
And I can imagine myself using that dressing on everything!

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Marie @ Little Kitchie July 1, 2013

Oh, I’m in looooove! Cannot wait to make this – the dressing sounds especially awesome!

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Jena@21days July 1, 2013

This looks delicious! So colourful, so pretty! I’m going to try it one night this week for sure. I just bought a costco-sized bag of zucchini that needs to be used up. Thanks for including the link to julienneing because that’s what I’ll be doing since I don’t own a spiralizer (but it sure looks fun!).

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Karen Beth Martin July 1, 2013

Could I leave out the cabbage? I LOVE it but it makes me sick every time I eat it…

msred5@gmail.com

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Angela (Oh She Glows) July 2, 2013

Yes for sure you can – feel free to modify the veggies based on what you like!

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Becky July 1, 2013

This salad looks absolutely beautiful with all the colors! I have a dumb question- when a recipe calls for a green onion to be used, do you use the green part or the white part, or both?

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Jennifer July 2, 2013

Personally, in a salad like this I would use the whole thing. More often though I only use the white. I believe in traditional pad thai you saute the white and garnish with the green.

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Cassie @ LittleRedWindow July 1, 2013

Three things:
1. That is a gorgeous salad!
2. Spiralizer is like the best gadget name ever!
3. How do you think the dressing would taste with Sunflower seed butter? (we have a nut allergy in the house)

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Angela (Oh She Glows) July 2, 2013

That’s a good question – one I was wondering too! To be honest, I’m not sure how it would taste. I think my Sunflower seed butter is lightly sweetened, so for starters I probably would scale back the sweetener as the full 2.5 tsp probably wouldn’t be needed (unless of course using a non sweetened variety of sunflower seed butter). Let me know if you try it out!

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Willow July 1, 2013

Sounds incredible! I love all the colors, too… vibrant food has to be good food, it’s a rule. And I love peanut dressings on salads like this, but have never thought of using almond butter. Such a good idea. You’ve got me craving salad big time, now! :P

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Suzanne July 1, 2013

Sounds lovely, Angela! Perfect for a picnic, I expect :)

Too bad about the pie not working out; I posted a salsa recipe (red!) in commemoration of the nation’s day on Friday! Check it out if you’d like :)

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