So Simple Raw, Vegan, Gluten-free Pad Thai

Pad Thai

I get asked so many times to post my recipes for the food I make.   This Pad Thai is so simple and so fresh for the spring and summer and you don’t have to worry about people with allergies.  It’s great to make a big bowl of it and serve it like a salad or just prep the ingredients and make individual servings for yourself.  The great thing about it is that you can serve it hot or cold.  Enjoy!



1/4 cup almond butter

1/4 cup apple cider vinegar

3 Tablespoons liquid aminos (Bragg’s) or coconut aminos (if no soy allergies, you can use tamari or soy sauce)

3 Tablespoons honey

1″ of ginger, diced

1 clove garlic, diced

3/4 teaspoon cayenne pepper (adjust to taste as this is spicy)

1/3 cup chopped almonds

Place all ingredients except chopped almonds in a blender.  Blend until smooth.  Stir in chopped almonds.


For the noodles

4 medium zucchini or squash, spiralized and cut into shorter segments

2 carrots shredded or in long thin strips

1 red bell pepper, chopped or long thin strips

1 cup bean or sunflower sprouts

2 green onions, diced


For the topping

1/2 cup chopped almonds

1/4 cup cilantro

1/4 basil, chopped

Pinch of red pepper flakes (optional)


Putting it all together

Place the noodles in a bowl and stir in the sauce.  Top with carrots, peppers, sprouts and green onions. Add the additional toppings.


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