Raw Pad Thai

Serves 2


1 large zucchini, peeled

1 large carrot, peeled shredded

½ red,oryellow capsicum finely sliced

¼ red or green cabbage sliced

¼ cup bean sprouts

2 green onions, chopped (plus more for garnish)

2 tbsp. fresh coriander, chopped (plus more for garnish)

2 tbsp. cashews, chopped (for garnish)

1 lime


3 tbsp raw almond butter

1½ tbsp lime juice

1 tbsp coconut oil, melted

1 tbsp tamari

3 tbsp water

1 tbsp coriander

¼ -½ small chili, chopped (to taste)



• Using a mandolin or julienne peeler, slice the zucchini into very thin, noodle sized strips.

• Place in a bowl and add carrots, bean sprouts, capsicum, cabbage, onions, and coriander. Mix to combine and set aside.

• In a blender or food processor combine all the ingredients for the dressing, blending until smooth. Pour over noodle mixture and toss to coat.

• Divide evenly on two separate plates and top with coriander, green onions, and cashews. Squeeze fresh lime juice over pad thai and enjoy!

• Add tofu, scrambled eggs or chicken to increase protein content.