Five Veggie Raw Pad Thai

This recipe comes to us from Dr. Robert Graham, co-founder of FRESH Med.

Dr. Graham says: Pad thai is one of my favorite recipes. I wanted to create a version for you with easy, healthy raw vegan ingredients. We chose zucchini noddles to make all the ingredients easy to find. This raw pad thai is gluten free, nutrient dense and look at all those gorgeous plants you’re going to eat!

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Serves 2

  • 1 medium zucchini, spiraled or julienned
  • 2 large carrots, julienned
  • 1 red pepper, thinly sliced
  • 1 cup thinly sliced red cabbage
  • 3/4 cup frozen edamame, thawed
  • 3 green onions, thinly sliced on bias
  • 1 teaspoon sesame seeds (toasted)
  • optional: 1 cup of rice vermicelli noodles


  • For the dressing:
  • 1 garlic clove minced
  • 1/4 cup raw almond butter (can also use peanut butter)
  • 1 tablespoon fresh lime juice
  • 2 tablespoons low-sodium tamari
  • 2 tablespoons water (may need more for desired consistency)
  • 2 teaspoons pure maple syrup (or other sweetener)
  • 1/2 tablespoon toasted sesame oil
  • 1 teaspoon freshly grated ginger

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

2. Prepare the dressing by processing all dressing ingredients in a food processor or vitamix. The dressing may seem a bit thin at first, but it thickens as it sits.

3. Top bowls with edamame, green onion, and sesame seeds. Pour on dressing and enjoy.

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Nutrition Information

Five Veggie Raw Pad Thai

Servings per Recipe: 2

Amount per Serving

Calories:  222

Calories from Fat:  72

Total Fat:  8g

Saturated Fat:  1g

Cholesterol:  0mg

Sodium:  717mg

Potassium:  1140mg

Carbohydrates:  32g

Dietary Fiber:  8g

Protein:  10g

Sugars:  16g

Calcium:  11%

Iron:  19%

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