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Raw Pad Thai

Course Entrees
Cuisine Asian
Keyword pad thai
Author Chef Maria Cummins


  • 1 package of kelp noodles
  • 1/2 head purple cabbage shredded
  • 1 large carrot julienne
  • 1 zucchini julienned
  • 1 cup cauliflower florets
  • 4 scallions sliced
  • 1 cup bean sprouts
  • 1/2 cup cilantro roughly chopped
  • 1 jalapeno sliced (optional)
  • cashews or peanuts garnish
  • lime & orange wedges garnish


  • Place all sauce ingredients into a small/medium bowl and mix together until blended. Set aside for 30 min to let the flavors mingle. Add extra ingredients to your taste.
  • While sauce is setting, prepare your veggies. You could cut your kelp noodles into smaller pieces or leave as is (I left mine as is).
  • Put kelp noodles and other vegetables in a large bowl (saving a few veggies to garnish) and add half of the sauce mixture. Toss the ingredients together until thoroughly coated.
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