Are you a fan of Thai cuisine and looking for a raw vegan option? If yes, then don’t miss out on this delicious, fast and easy raw vegan Pad Thai recipe. The creamy peanut ginger garlic sauce gives it the final touch and will satisfy your taste buds on all levels.
Sometimes we don’t feel like we want to spend a lot of time in the kitchen. This recipe only takes about 15 min to prepare, and makes two medium sized servings.
Ingredients for the noodles:
- 2 carrots
- 1 cucumber
- 1/4 of red cabbage
Put the carrots and the cucumbers in a spiralizer and cut up the red cabbage. Put your veggies into a large bowl.
Ingredients for the creamy peanut ginger sauce:
- 3 spoons of peanut butter (raw, organic is best, I prefer crunchy)
- 1/4 cup of water
- 1 thumb of ginger
- 1 Tbsp. Bragg’s Amino Acids
- 1 lime, freshly squeezed
- handful of fresh cilantro (optional)
- salt, Cayenne pepper and paprika to taste
Mix all of the ingredients in a high speed blender.
Pour the peanut sauce on top of your spiralized veggies. You can decorate your plate nicely and serve some fresh peanuts on the side. We cubed half a mango to decorate our Pad Thai and give it a more tropical touch. The sweet and spicy combination was amazing!
