Thursday, June 13, 2013

Recipe: Raw Pad Thai

Pad Thai is one of those foods that holds a special memory for me. Any time I have Pad Thai I am reminded of a group of my girlfriends.

There is a group of us who get together every so often for dinner. It's funny how we all know each other. We met in different ways, and many of the girls worked together for a little while. Some of us have been friends since childhood, past roommates, co-workers, and yet despite our lives being so different, we have remained friends for the past four years or more. We try to meet once a month for what we call "Thai Monday". "Thai Monday" got its name from our monthly meeting, on a Monday, at this cute little Thai restaurant, called Thai Place. Yes, that is it's name, but it is truly delish. If you are ever in Winter Park, you should try it!

We met there so many times, the wait staff learned our names and our usual orders. We always tried looking at the menu to debate trying something new, but we each usually went with our personal favorite. Mine, was always Pad Thai. I always ordered it hot, with tofu. Thai Place has some of the best Pad Thai I have ever eaten!

Since going mostly raw, I've been craving the spicy, salty, tangy flavors of Pad Thai. This version is light, low fat, and refreshing. There is no heavy, sick feeling after eating it. Only feeling light and invigorated! And this dish makes a huge amount, which clocks in at only about 160 calories per serving. Much less than the usual oily cooked version!

This dish reminds me of the many fun memories I have shared with these girls, and the lasting friendships we share. Even though our lives have changed so much over the years, some of us have gotten married, moved, started new careers, we still remain friends. And I am so grateful for that.

Raw Vegan Pad Thai

Makes one large serving, or two smaller side dishes
1 large Zucchini
2 Carrots

Pad Thai Sauce:
1 T soy sauce, aminos, or Tamari
1 medium sized lime, juiced
1 T coconut water, or plain water
1 clove of garlic
1 t ginger
2 T grated carrot
sriracha, to taste (I like mine spicy, so I used about 1 1/2 t, use less if you don't like much spice)

6 almonds, coarsely ground (I ground mine in the blender, but you could just chop them if you prefer)
1/4 c Cilantro, minced

Use a spiralizer to make thin zucchini and carrot noodles.
Don't have a spiralizer? You can cut fine strips with a vegetable peeler or a julienne slicer. Spiralizers are a fairly cheap kitchen tool, that are a lot of fun! I just got mine, and I am spiralizing everything in sight. I got mine here.

Combine all of the sauce ingredients in a blender and blend until smooth.
 If you have a high powered blender, you may not need the coconut water. If you are like me and don't have a high powered blender, the water helps to get everything moving. I used a small bullet type blender, but I'm sure a regular blender would work to. 

Place your noodles in a large bowl, and dress with the Pad Thai sauce. Top with the cilantro and almonds and enjoy!

I hope this recipe brings you as many happy memories as it does me.

What foods remind you of friends and family?

xoxo, Brooke


  1. I am going to make this. It just seems too easy not to!

    1. It is super easy! Glad you are going to try it. Let me know what you think!!! 💗