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Raw Pad Thai Noodles

All the strict raw food orthodoxy? Forget it. Chef and YouTube personality Jason Wrobel has set up camp at the corner where raw food meets fun. Wrobel isn’t preaching—in fact, he offers some cooked vegan fare along with his wondrous raw creations. “People don’t like to be lectured at or told they’re doing something wrong with the way they eat. I prefer to encourage people to experiment with and explore new foods and recipes to see what works for them. What works for one person’s body might not work for you. However, I do think we can all benefit from eating more fresh raw fruits, vegetables, nuts, and seeds.”

Ingredients: 

Ingredient Set Name: 

Noodles

Ingredients: 

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2 12-oz. bags kelp noodles, drained
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¼ cup cold-pressed olive oil, divided
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2 Tbs. lemon juice
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½ tsp. sea salt
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1 small red bell pepper, julienned (1 cup)
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½ red onion, thinly sliced (½ cup)
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2 green onions, thinly sliced on the diagonal (¼ cup)
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½ cup snap peas, halved lengthwise
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½ cup torn fresh basil
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½ cup torn cilantro
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1 Tbs. lime juice
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⅓ cup crushed raw almonds or cashews
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1 Tbs. black sesame seeds, optional

Ingredient Set Name: 

Sauce

Ingredients: 

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¼ cup dry-pack sun-dried tomatoes
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2 Tbs. olive oil
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1 Tbs. lime juice
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2 cloves garlic, peeled
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2 tsp. coconut sugar
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2 tsp. nama shoyu or tamari sauce
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¼ habanero chile, seeded
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1 ½ tsp. finely chopped lemongrass
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1 ½ tsp. grated fresh ginger
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¼ tsp. cayenne pepper
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¼ cup almond butter
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5 pitted dates

Instructions: 

1. To make Noodles: Soak kelp noodles in warm water in medium bowl 10 minutes, then rinse and drain. Return to bowl, and stir in oil, lemon juice, and salt. Let marinate 1 to 2 hours.

2. To make Sauce: Cover sun-dried tomatoes with hot water in small bowl. Let soak 1 to 2 hours, then drain.

3. Combine all Sauce ingredients except almond butter and dates in high-speed blender. Blend until almost smooth, but with some texture. Slowly blend in almond butter and dates.

4. Toss bell pepper, red and green onions, snap peas, basil, cilantro, and lime juice with Noodles. Mix in Sauce, and top with almonds and sesame seeds, if using.

Nutrition Information: 

Calories: 
323
Protein: 
6 g
Total Fat: 
24 g
Saturated Fat: 
3 g
Carbohydrates: 
24 g
Cholesterol: 
0 mg
Sodium: 
312 mg
Fiber: 
5 g
Sugar: 
16 g
Yield: 
Serves 6

Comments on this Recipe

When I saw this in the magazine, I knew it was something I wanted to try. I've only had kelp noodles once before and I didn't particularly care for them, and I'm not convinced they are very good for you since they appear to be overly processed. I showed this recipe to a friend of mine and she suggested using zucchini noodles! So I borrowed a spiralizer from another friend and used zucchini instead of kelp noodles. This meal was so incredibly good! I could have eaten the pad Thai sauce by itself with a spoon. The left overs were even good the next day (though not as pretty). If I could find more raw recipes like this one, I could definitely more easily convert to a mostly raw diet! I wasn't sure about the dates prior to making it, but they do work very well in this recipe, even if you don't care for dates. I would highly recommend this recipe to anyone who enjoys pad Thai. I think this is by far the best pad Thai I've ever made, and the fact that it's raw and vegan just makes it that much better! You could easily serve this to friends and family and they would likely never know.

This is one of my favorite recipes EVER. Delicious! I am going to try this with the zucchini next time (as per Jill's comment below). Thank you VT for sharing!