Raw Vegan Pad Thai

Raw vegan Pad Thai with flavor that makes you want to savor every bite. Creamy and healthy, dinner will never be the same!

Creamy, smooth, and delicious! This is how I would describe this Pad Thai dish. The ingredients in this raw dish combine so well together to give it an authentic Thai taste. What is a Thai recipe without coconuts? Cracking young coconuts to extract that soft and tasty meat is definitely a labor of love, and one that I do not mind doing just to be able to make this recipe. Coconut combined with the macadamia nuts really gives this dish a nice creamy texture that you will savor. A Pad Thai worth making.


Raw Vegan Pad Thai

Prep Time
Total Time



  • 2 ½ inches ginger root
  • 3 cloves of garlic, minced fine
  • 5 Medjool dates, pitted and soaked for 2 hours in 2 cups of coconut water
  • 1 tablespoon sea salt
  • 1 teaspoon cayenne pepper
  • ¼ cup lemon or lime juice
  • 2 tablespoons lime zest
  • ¼ cup sesame oil
  • 1 cup young coconut water
  • ½ cup macadamia nuts soaked in filtered water 8 hours, rinse and drained
  • 2 cups young coconut meat
  • 2 jalapeno peppers
  • ½ cup cilantro for garnish


  • Zucchini
  • Kelp noodles

Additional vegetables:

  • Red pepper
  • Carrots
  • Green Onions
  • Romaine lettuce


Place macadamia nuts and 1 cup of young coconut water in a blender and blend till smooth.

Add young coconut meat and dates with soaked water and blend until smooth.

Add ginger, garlic sea salt, cayenne pepper, lemon juice, lime zest, and sesame oil to blender and blend until smooth.

Chiffonade the lettuce into small strips.

Cube red peppers, and shred carrots in a food processor.

Prepare zucchini using Spiralizer to make into long noodles and add in the kelp noodles.

Combine all vegetables together in a bowl, mix together, garnish with cilantro and serve.

Can also be warmed up in the dehydrator or served as is.

Enjoy some basmati rice with your Pad Thai!

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