Raw Pad Thai

Name: Raw Pad Thai
Yield: 3 servings
Ingredients: 1 medium carrot; 1 medium zucchini; 450g packet kelp noodles, rinsed; ¼ small red cabbage, finely chopped; Small handful fresh coriander, roughly chopped; 2 tbsp roughly chopped raw almonds; ½ cup coconut cream; 4 tbsp 100 per cent almond or peanut butter; 1 tbsp honey or maple syrup; 2 tbsp tamari; 1 tsp ground coriander; 1 tbsp grated raw ginger; Juice 2 limes; 1 shallot, sliced

by Lisa Guy February 10, 2026

Raw Pad Thai

By: Lisa Guy

Given their stunning array of health benefits, most of us are probably not getting enough of this versatile and delicious family of veggies.

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Servings

Prep time

Cook time

Recipe

Ingredients

1 medium carrot
1 medium zucchini
450g packet kelp noodles, rinsed
¼ small red cabbage, finely chopped
Small handful fresh coriander, roughly chopped
2 tbsp roughly chopped raw almonds
½ cup coconut cream
4 tbsp 100 per cent almond or peanut butter
1 tbsp honey or maple syrup
2 tbsp tamari
1 tsp ground coriander
1 tbsp grated raw ginger
Juice 2 limes
1 shallot, sliced

Method

Place all sauce ingredients in a food processor and blend to a smooth, well-combined sauce.
Using a julienne peeler, peel the carrot and zucchini into long strips. If you don’t have a julienne peeler, use a mandoline slicer or spiraliser.
Place the noodles, carrot, zucchini, cabbage and fresh coriander in a large bowl and gently toss.
Pour the sauce over the vegetable and noodle mix and toss gently.
Place in a large serving bowl and top with almonds.

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

#Tags: Raw Pad Thai