Joni Sare, cooking instructor

Raw: Pad Thai #2

The Pad Thai, the dried beet greens and the lightly-flavored delicate rice was a hit at the Delicious Soul Retreat… yummmm…..

Raw Pad Thai, Dried Beet Greens and herbed rice

Pad Thai, the sauce:

Makes 2 cups sauce

Mix in blender or food processor:

  • 1 can coconut milk, see TIPs, below
  • 1 cup almond butter, see TIPs, below
  • 1 tbls date pieces, or 2 medjool dates
  • 1 tbls red miso
  • 1 inch ginger root
  • Red and/or green curry paste to taste, I use 2 tbls THAI label red curry, see image, below (or minced jalapeño, to taste)
  • 1 lime, zest and juice
  • 1 lemon, zest and juice
  • basil, thinly sliced, for garnish

Pad Thai Noodles (raw vegetable noodles)

Slice or spiralize zucchini and then dehydrate at 160 degrees for 10 minutes or put in oven at 160 degrees for 10 minutes, see TIP, below.


Coconut milk in the can is a pasteurized product, not raw. For an all-raw sauce, use the fresh fruit (meat) of a Thai Young Coconut and just a bit of the coconut water –add at the end and blend and add more to desired consistency.

Coconut milk in the can also comes in a LITE version, which has added water and fillers to keep it from separating, best to use the “full-fat” version and then add water if you need to.

Dehydrate the noodles (any veggie that you use) a bit before adding the sauce. Drying them out will soften the veggie, giving it a more noodle-like texture. Plus this will allow some of the sauce to be absorbed into the noodle, which will soften it and give it more flavor. Otherwise, the water in the veggie will release once it sits with the sauce, and then the sauce will be too thin and watery.

There are two ways to dehydrate the noodles: spread them evenly on a baking sheet and put in a 160 degree oven for 10 minutes, stir well at the 5-minute mark. Or, put in a dehydrator for 10 minutes at 160 degrees. (Note: The noodles will never reach the temperature that the oven is set at.)

If using crunchy almond butter, add it at the end of blending, and blend using the pulse button so that the nuts are not broken down any further.

Optional veggies:

  • Spiralized carrot, daikon
  • Spiralized yam, parsnip
  • Thinly sliced bell pepper
  • Mung bean sprouts
  • Coconut noodles (from fresh coconut meat)
  • Thinly sliced kale, collard, chard, cabbage (any variety)

Garnish options:

  • Chopped cilantro
  • Thinly sliced scallions
  • Pine nuts, almonds or peanuts


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