Raw Vegan Pad Thai with Kelp Noodles!! Whether you are raw vegan or this is the very first dish you make that’s raw, this pad thai is a keeper! This is one of my absolute favorite recipes, it is SO good. This tastes just like the Thai takeout staple without any of the cooking oil, eggs, meat, fish sauce, etc.
To replicate the pad thai flavor I’ve used fresh ingredients and replaced things like fish sauce with dulse flakes. Dulse is a seaweed that is super good for you, it’s a heavy-metal detoxifier, has beneficial iodine and lots of trace minerals not found in land vegetables. It also has a slight sea-flavor and is very salty and savory. Dulse seaweed is perfect in this dish!
How to Customize
The sauce for this pad thai comes together quickly in your blender and can be made spicy if you use my Homemade Gochujang hot pepper paste. If you don’t want it spicy, leave that out. 😊
I also use maple syrup in this dish but you could sweeten this with 2 medjool dates instead, just add a bit more water if the sauce gets too thick. The vegetables used in this dish are also very versatile. Mung bean sprouts are traditional, but I couldn’t find them so I used pea shoots. Use what vegetables you have and use what you like, get creative! I wouldn’t skimp on the fresh herbs like cilantro, basil and mint though, they really elevate the dish.
About Kelp Noodles
The secret to this Raw Vegan Pad Thai is the kelp noodles! They look and taste just like rice noodles, they’re soft & chewy, when prepared correctly. In my YouTube video Raw Vegan Pad Thai with Kelp Noodles I show you how to prepare them the full-proof way so they’re perfect every time. You can use these in a ton of dishes from this one to raw vegan ramen, pasta, etc.
Kelp Noodles are in fact 100% seaweed. They are raw, vegan, gluten & grain free. So even if you’re not raw, these are great for people with allergies and grain sensitivity. They are also very low calorie and overt fat free! In addition, they have added nutrition we don’t get in our regular land veggies like trace minerals, iodine, and lots of other nutrients. This meal is a great way to get in your sea veggies if you are new to them, without them being overpowering!
- 4 Tbsps almond butter
- 1 tbsp homemade gochujang (optional)
- 2 tbsp maple syrup
- ⅓ cup coconut aminos
- 2 limes, juiced
- Slice of fresh ginger
- 2 garlic cloves
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp sea salt
- ⅛ tsp black pepper
- ⅛ tsp cayenne
- 1 tbsp dulse flakes
- ⅓ cup water
- 12 oz kelp noodles
- 1 tsp baking powder
- 1 lemon, juiced
- 1 cup shredded purple cabbage
- 1 cup shredded carrot
- ½ cup shredded daikon radish
- ½ cup broccoli finely chopped
- ½ cup pea shoots or mung bean sprouts
- ½ red bell pepper, sliced
- 3 scallions, finely chopped
- ½ cup cilantro
- ½ cup basil
- ¼ cup fresh mint
- Place all your sauce ingredients in the blender and blend until smooth, then set aside.
- Rinse and drain your kelp noodles. Place them in a bowl and cover with the baking powder and lemon juice. Toss them to coat. Set aside while you prepare the vegetables.
- Shred and chop your veggies and fresh herbs, place in a large mixing bowl.
- Drain and rinse the noodles again and place on top of the veggies.
- Add the sauce to your mixing bowl and toss to combine thoroughly. Serve and Enjoy!
This raw vegan pad thai is also an amazing dish to bring to parties, potlucks, or to make for guests! In fact, I have done so and no one has even noticed it’s a raw dish! It really is that convincing. This is a great way to treat your family and also get them to eat lots of healthy seaweed and veggies.
Do you like pad thai? Have you ever had kelp noodles? Let me know in a comment below! 🙂
And if you make this dish, take a picture and tag me on Instagram @CultivatorKitchen and use the hashtag #cultivatorkitchen so I can give your photo some love. ♥