Raw Pad Thai

raw-pad-thai

When I shared A Day In The Life Of A Restaurant Intern, a reader wanted to know more about the raw pad Thai bowl I had for lunch. This is something I’ve been making all Summer long and honestly I never blogged about it because I didn’t think it was that exciting. Healthy? Yes. Delicious? No doubt. An excuse to eat peanut butter for every meal? Totally. But not really exciting.

rw-pad-thai-miso

I never really make this the same way, sometimes adding sesame oil, sometimes using chickpeas instead of tempeh—you get the idea. One ingredient I highly recommend investing in is miso paste. I never really knew much about it before a few months ago and certainly never would buy it at the store. Now I wouldn’t keep a refrigerator without it. The salty/savory flavor is truly unique and adds a special depth of flavor that’s crosses cultures. I’ve used this in place of garlic, onions and salt in greens and beans and it tastes just as good. It’s definitely worth the investment.

Raw Pad Thai

Ingredients(For one serving):

  • 1 zucchini
  • 2 carrots
  • 1/2 cup bean sprouts
  • 1/2 block tempeh
  • peanuts to garnish

For the sauce:

  • 2 Tablespoons peanut butter
  • 2 teaspoons maple syrup
  • 1 Tablespoon rice vinegar
  • 1/2 Tablespoon white miso paste
  • 1 teaspoon siracha sauce(optional)

raw-pad-thai-ingredients

Method:

  1. Using a vegetable peeler, peel the zucchini and carrots into long, thin “noodles” using as much of the vegetables as possible.
  2. Make the sauce by mixing together the peanut butter, maple syrup, vinegar, miso, and siracha if using until smooth. If necessary add a few teaspoons of water until the sauce is runny yet thick.
  3. Toss the sauce with the vegetable “noodles” and bean sprouts in a large bowl reserving about a tablespoon of sauce.
  4. Plate the noodles in a bowl.
  5. Slice the tempeh on a bias and plate it on top of the sauced noodles.
  6. Spread the reserved sauce on top of the tempeh. Garnish with peanuts if desired.

raw-pad-thai-tempeh

Like I said, you can play around with the ingredients to suit what’s in your pantry. I could eat tempeh and peanut butter all day long so this is how I like it best. 

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13 Responses to Raw Pad Thai
  1. Clare @ Fitting It All In
    August 16, 2011 | 9:19 am

    yep. making this. thanks.
    I love pad thai but hate that i get a stomach ache after eating it at restaurants.

  2. Laura @ Sprint 2 the Table
    August 16, 2011 | 9:32 am

    I have been eyeing miso for a long time. Your description has convinced me to try it!

  3. Krystina (Organically Me)
    August 16, 2011 | 10:04 am

    I make raw pad thai a little differently but it’s seriously so, so good. I also love white miso.

  4. Anna @ Newlywed, Newly Veg
    August 16, 2011 | 10:10 am

    Mmmm…love pad thai. Never thought of making it raw though– yum!

  5. Abby @ Abz 'n' Oats
    August 16, 2011 | 10:25 am

    What a great idea! The sauce sounds like it would be good drizzled on just about anything! 🙂

  6. jen
    August 16, 2011 | 1:52 pm

    yayay i was “the reader”! thank you!

  7. Jessica @ Jess Go Bananas
    August 16, 2011 | 5:43 pm

    I never loved tempeh, but I would definitely give this recipe a try due to my love affair with peanut butter! lol

  8. lynn @ the actor's diet
    August 16, 2011 | 9:03 pm

    this sounds great! i’m always looking for stuff to do with my miso….

  9. Leanne @ Healthful Pursuit
    August 17, 2011 | 7:18 am

    Yum I could eat tempeh day in, day out for the rest of my life! I make tempeh croutons for my salads a lot… in fact wait, it’s been awhile. Have to get into that again.

  10. Rebekah @ Medicine, Munchies & Movement
    August 17, 2011 | 7:28 am

    I never knew it was so simple! Thanks!

  11. Hannah
    August 17, 2011 | 8:18 am

    Oh Evan, thank you! As is apparent from my blog, when I delve into the raw vegan side of things, I almost always end up with dessert 😛 Can’t wait to try this!

  12. Darcy @ She Sings at the Table
    August 24, 2011 | 7:52 pm

    I stumbled onto this recipe a few days ago and it has been the perfect way to use up some of my zucchini crop! Also–I really like a scoop of miso paste in oatmeal. Weird? Yes. But worth a try, I swear!

    • Wannabe Chef
      August 24, 2011 | 7:58 pm

      I do like my oats on the salty side so it makes perfect sense to me.