Raw Pad Thai recipe from Beverly Lynn Bennett’s new book, Spiralize!, features a super easy blender peanut sauce.
You guys know how I love a blender peanut sauce, and Bennett’s version is just lovely. Like my recipe, you just toss everything into the blender, and let it go. It takes only a few minutes to make!
Once the sauce is ready, it’s time to spiralize the zucchini and carrots. These are the “noodles” for your raw pad Thai.
If you don’t have a spiralizer, you use around 1 cup pre-shredded carrots and sub 1/2 cup extra bean sprouts for the zucchini. I recommend investing in a spiralizer, though. I just got one, and it’s so much fun! I ordered mine for less than $14, and it works great in this recipe.
Spiralize! Book Review
Spiralize looks like an unassuming book on its face, but inside are tons of amazing, delicious recipes. If you’ve been wanting to get a spiralizer and learn how to use it, this book is a great place to start.
Not only does the book have breakfasts, snacks, soups, salads, and main dishes, but it’s a good starter guide to spiralizing. There’s a handy guide to choosing the right spiralizer for your needs, a guide to which fruit and veggies work best in a spiralizer, and cleaning and safety tips.
The raw pad Thai recipe in the book caught my eye, because that’s my go-to any time I’m at a fancy raw vegan place. My mom and I had the best raw pad Thai ever at Cafe 118 in Winter Park, FL, and this recipe gives that dish a run for its money.
Raw Pad Thai Recipe from Spiralize!
Pad Thai is traditionally made with rice noodles, but spiralized zucchini and carrots are a more nutritious and flavorful choice. The fresh vegetable noodles are combined with shredded red cabbage, mung bean sprouts, and pea pods and then tossed with a spicy peanut sauce.
My substitutions are noted in parentheses.
Yield: 4 servings
- 1/2 cup peanut butter
- 2 tablespoons reduced-sodium tamari
- 2 tablespoons toasted sesame oil
- zest and juice of 1 lime (1-1 1/2 teaspoons zest and 1 1/2-2 teaspoons juice)
- 1 tablespoon coconut sugar (I used regular vegan sugar.)
- 1 tablespoon minced garlic
- 1 tablespoon peeled and grated fresh ginger
- 1/2 teaspoon crushed red pepper flakes (I used Sriracha sauce instead.)
- 1 large zucchini
- 2 large carrots, scrubbed or peeled
- 3/4 cup mung bean sprouts
- 3/4 cup pea pods, halved crosswise
- 1/2 cup shredded red cabbage (I left this out, because the red cabbage at the store looked atrocious.)
- 1/2 cup thinly sliced green onions
- 1/3 cup chopped fresh cilantro, lightly packed
- 1/4 cup chopped peanuts
- To make the sauce, put the peanut butter, tamari, oil, lime zest and juice, sugar, garlic, ginger, and red pepper flakes in a blender, and process until smooth, stopping once to scrape down the blender jar.
- To make the noodles, use a tri-blade spiralizer, vertical spiral slicer, or handheld hourglass spiral slicer to cut the zucchini and carrots into thin spaghetti strands, then cut with a knife into 4-inch lengths. Transfer to a large bowl and add the sprouts, pea pods, cabbage, green onions, and cilantro, and toss gently. Add the sauce and toss until evenly distributed. Sprinkle with the peanuts. Serve immediately.
- VARIATION: For a peanut-free version, replace the peanut butter with another nut or seed butter and replace the chopped peanuts with other chopped nuts or seeds.