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Raw Pad Thai Bowl

Raw Pad Thai Bowl

This dish is light, easy and satisfying. It works great as a side or an entire meal. It is an easy way to “eat the rainbow” and get lots of veggies in one dish!


Serves 6

45 minutes total prep/cooking time





  • 2 carrots, peeled and julienned
  • 1 zucchini, skin peeled and discarded; peel with potato peeler
  • 2 cups purple cabbage, shredded
  • 2 cups green cabbage, shredded
  • 2 cups small broccoli florets



  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup fresh Thai basil, chopped



  • 1/4 cup fresh squeezed orange juice
  • 2 tablespoons tamari
  • 1 teaspoon maple syrup


Peanut Sauce

  • ¼ cup peanut or almond butter
  • 2 garlic cloves, roughly chopped or crushed
  • 2 teaspoons ginger, peeled
  • 4 cherry tomatoes
  • 2 tablespoons lime juice
  • 2 tablespoons tamari
  • 1 teaspoon RAW tahini
  • 1 teaspoon maple syrup or 1 date
  • ¼ teaspoon sea salt
  • ¼ teaspoon hot sauce or ½ jalapeno (optional)



Whisk the orange juice, tamari and maple syrup pour over all of the cut vegetables (not the cilantro and basil). Mix well. Marinate in the dehydrator (or your oven on lowest temperature setting) for 30 minutes while you prepare the peanut sauce.

For the peanut sauce, put all of the ingredients except the tahini in the VitaMix and process until smooth. Add the tahini and blend only enough to mix (do not over process tahini). Add water as needed for desired consistency.

Remove vegetables from dehydrator and toss. Portion into individual bowls. Drizzle about a teaspoon of peanut sauce over vegetables and top with cilantro and basil.


Variations or Notes

  • Use as the stuffing in a collard over rice paper (not raw) wrap.
  • Add baked tofu and/or and rice noodles to vegetables (not raw).


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