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Raw Pad Thai

Raw Pad Thai w/ Almond Butter Dressing

A hearty combination of veggie noodles, herbs and Thai flavours that pack an immediate punch! This salad provides an array of colours, phytonutrients, healthy fats, protein and is the perfect dish to bring us closer to summer!.

Even your friends that "don't like salad" will be impressed and enjoy this one!



  • 2 cucumbers (spiralized*)

  • 1 carrot (spiralized)

  • ¼ red cabbage finely sliced

  • ½ packet of bean sprouts (you can use alfalfa too)

  • Half a bunch of coriander and mint removed from the stems

  • 1 block of tofu

  • 1 cup of cashews (chopped and pan roasted)

  • ¼ chilli (sliced)

  • Fried shallots (for topping)

**A spiralizer is a tool that is used to make veggies into a noodle-like shape.


  • 3 tbspn almond butter

  • 2 tbspn tamari

  • 1 lime juiced

  • 1 clove of garlic (crushed)

  • ½ tspn maple syrup

  • 2 tspn water

  • Pinch of salt and pepper

**If you are finding it too thick, you can add 1 tspn extra of tamari or water if it is salty enough


  • Chop the tofu into small cubes and shallow fry in olive oil until crispy (ghee also tastes INSANE)

  • Place the cucumber, carrot, cabbage, bean sprouts, herbs and chili into a bowl and toss

  • Whisk all the dressing ingredients in a small bowl and set aside

  • Top the salad with cashews, dressing and fried shallots (I usually go HAM)

**If you want the salad to be a little more substantial you can add vermicelli noodles as well!


Serves 4


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