Chef Eric Stein, MS RD CCE

Wellness Chef | Registered Dietitian
Certified Culinary Educator

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Raw Vegan Pad Thai

While it may be a stretch to call this "Pad Thai", this is a delicious raw vegan salad that emphasizes the technique of using thinly sliced summer squashes as the "noodles". It may seem like there is a lot of knife work involved, but this dish is truly a snap to make if you use a Japanese mandoline. For added flavor and eye appeal, I like to use purple basil leaves when I have them.

Yield: 4 Entree Servings

For The Salad:
1 Each Zucchini, Fine Julienne
1 Each Summer Squash , Fine Julienne
2 Each Red Bell Peppers, Fine Julienne
6 Each Scallions, Fine Julienne
1 Each Jalapeno, Thinly Sliced
1 Each Mango, Fine Julienne
2 Tablespoons Cashews
To Taste Fresh Basil Leaves

For The Dressing:
¼ Cup Fresh Cilantro, Minced
¼ Cup Tamarind Puree
¼ Cup Fresh Lime Juice
¼ Cup Agave Nectar
½ Cup Cashews
2 Tablespoons Extra Virgin Olive Oil
2 teaspoons Jalapeno, Minced
1 teaspoon Fresh Ginger Juice
To Taste Sea Salt

Method of Preparation:
1. In a large mixing bowl, combine all salad ingredients
2. Place all dressing ingredients in the blender and puree until very smooth.
3. Lightly dress the pad thai and serve immediately.


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This looks delicious!
I love the fresh look of it too! Perfect dish for the warmer weather.

Look delicious, my husband just loves Jalapeno peppers. I can't eat them. Is there something I could use instead? Thank you for such a beautiful recipe :-)

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