Name: Raw Super Sprouts Pad Thai with Spicy Peanut Sauce
Prep time: 25 min
Cook time: 2 min
Yield: 2
Ingredients: 3 medium yellow squash – peeled and spiralized; 3 medium carrots – peeled and spiralized; 1 cup of coarsely chopped red cabbage; 1/2 cup of coarsely chopped cilantro; 1/2 cup of bean sprouts (blanched); 1/2 cup of micro green sprouts (blanched); For the Chili Peanut Sauce:; 3 tablespoons of natural peanut butter; 1 tablespoon of chili paste; 3 tablespoons of low sodium soy sauce; 3 to 4 tablespoons of water

A delicious, healthy, raw, vegan version of pad Thai.

MMMMMM. MMMMMM. RAWSOMELY. DELICIOUS. You won’t care that it’s January and this Raw Super Sprouts Pad Thai with Spicy Peanut Sauce—say that 3 times fast—is a cold dish, because the spicy peanut sauce will warm you up.

You can thank my friend, Gingi, for the creation of this dish. She’s growing an assortment of sprouts and asked me if I could come up with a recipe that included sprouts but wasn’t a salad.

Not easy!

Delicate grassy sprouts, such as alfalfa, red clover, and sunflower sprouts will pretty much wilt away and lose their nutrients if you cook them at a high heat, so coming up with a true cooked recipe was just not going to work in this case.

I spent a few days trying to think of a non-salad way to incorporate sprouts in a recipe. Nothing.

On Friday night we had Thai food for dinner and we ordered one of my favorite dishes, pad Thai with tofu. As I was shoving noodles in my mouth I had one of those “light bulb moments” that Oprah used to love to talk about.

The long and sticky rice noodles in my pad Thai made me think of spiralized yellow squash. I know, weird, but that’s how I roll.

Thinking of spiralized yellow squash made me think of making a raw pad Thai with sprouts. And that my friends, is what I did.

This is a super healthy recipe. It is filled with all good things.

Yellow squash – Has a low glycemic index, is high in copper, manganese, vitamin C, magnesium, fiber, phosphorous, potassium, and so much more.
Carrots – Has a low glycemic index and is SUPER high in vitamin A (113% in one cup), biotin, vitamin K, fiber, potassium, vitamin C, and more.
Bean sprouts – Good source of vitamin B, minerals, fiber, and healthy carbs.
Clover sprouts – Great source of protein, fiber, vitamins and minerals.
Red cabbage – Great source of vitamin K, vitamin C, vitamin B6, manganese, and other nutrients.

Seriously delicious and seriously good for you. Winner, winner, veggie dinner!

As awesome as the base of this raw super sprouts pad Thai is, it’s the spicy peanut sauce that makes it something special.

Can I just toot my own horn for a bit?

This sauce is so darn good. I couldn’t stop licking the spoon as I poured it over the raw pad Thai while I was photographing it. I just couldn’t stop. When I finally finished photographing and could smother those gorgeous veggies with the sauce, I was soooo happy.

You are going to love this dish. It’s filled with flavor and texture, and vitamins and nutrients, and it’s healthy! Yay! Yay! Yay!

The sprouts add a bit of a peppery flavor, which is a really nice touch. They also add more crunchiness. Which is also a really nice touch.

Here’s the thing you need to know about sprouts. They are known to cause food poisoning. Because of that risk I blanched my sprouts before I put them in the raw pad Thai. Better safe than sorry I always say.You could also leave them out if you want.

If you make this Raw Super Sprouts Pad Thai with Spicy Peanut Sauce you need to come back and tell me what you think.

Tell me:

What is your favorite Thai food dish?

Do you have a spiralizer?

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Nutrition

Calories

396 cal

Fat

24 g

Carbs

20 g

Protein

17 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Linda and Alex at Veganosity

Yields 2

Raw Super Sprouts Pad Thai with Spicy Peanut Sauce

A healthy, raw, delicious version of pad Thai. The spicy peanut sauce make this.

25 minPrep Time

2 minCook Time

27 minTotal Time

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Ingredients

3 medium yellow squash – peeled and spiralized
3 medium carrots – peeled and spiralized
1 cup of coarsely chopped red cabbage
1/2 cup of coarsely chopped cilantro
1/2 cup of bean sprouts (blanched)
1/2 cup of micro green sprouts (blanched)
For the Chili Peanut Sauce:
3 tablespoons of natural peanut butter
1 tablespoon of chili paste
3 tablespoons of low sodium soy sauce
3 to 4 tablespoons of water

Instructions

Blanch the sprouts in boiling water for two minutes and then put in ice cold water. Pat dry with a paper towel.
Put the squash, carrots, cabbage, cilantro, and sprouts in a large bowl and toss with the chili peanut sauce to coat.
To make the sauce:
Whisk the peanut butter chili paste, soy sauce, and water in a small bowl with a fork until fully blended and creamy.
Enjoy!

https://www.veganosity.com/raw-super-sproutspad-thai-with-spicy-peanut-sauce/

Comments

Strength and Sunshine says
January 11, 2016 at 1:01 pm

I just love Pad Thai!!! (Peanut please!) And I love making my own sprouts!!! (alfalfa, broccoli, etc.) I have SIX huge glass sprouting jars!! (I only ever use one...so if you ever need a great quality sprouting jar.....) ;)

- Linda Meyer says
  January 11, 2016 at 1:27 pm
  
  Yes! Peanut sauce by the gallons! I have never grown my own sprouts, that's something that I really should do. We'll see if I ever get around to it-haha!
  
Christine (Run Plant Based) says
January 11, 2016 at 2:20 pm

This looks wonderful, great flavor combo and gorgeous colors. Thanks! I pretty much like all Thai dishes and need to break out my spiral slicer more! But it doesn't work well on carrots.

- Linda Meyer says
  January 11, 2016 at 4:32 pm
  
  It was almost too pretty to eat! I need to use my spiralizer more often too. It's so much fun.
  
Mira says
January 11, 2016 at 4:29 pm

This pad thai looks so colorful and delicious! Glad Gingi asked you to create a recipe like this, because I'll definitely try it! Pinning!

- Linda Meyer says
  January 11, 2016 at 4:30 pm
  
  Thank you, Mira! Stay warm today. :)
  
Jyothi@currytrail.in says
January 11, 2016 at 5:29 pm

Linda, you had me at spicy peanut sauce. Not that i'm not a fan of super food(raw veggies), but that peanut sauce ...mmm. I can imagine how delicious it would have tasted and made the whole dish stand out in terms of flavor and taste :)

- Linda Meyer says
  January 11, 2016 at 5:44 pm
  
  I could have eaten that sauce with a spoon. SO GOOD! You should try it with the raw veggies, Jyothi. I bet you'd change your mind about them. :)
  
Gingi Edmonds Freeman says
January 11, 2016 at 9:24 pm

I love this love this love this love this!!! I looove Thai food and this is seriously making my mouth water! And since I have recently challenged myself to make over 50% of my meals raw (not as easy to do as I had initially imagined!) this looks so amazing to me! I am going to make it as soon as I am back home (visiting the in laws in Washington right now)... you are so crazy amazing. Posting this on Pinterest!

- Linda Meyer says
  January 11, 2016 at 9:37 pm
  
  LOL! Your enthusiasm just made my day. :) I'm so happy you like it. I was pretty excited about it, and I seriously ate that entire bowl. No guilt, it's totally healthy. Let me know what you think once you make it. Thanks so much and thanks for pinnning. Enjoy your visit with the family!
  
Rachelle @ Beer Girl Cooks says
January 12, 2016 at 1:14 am

LOL! You're killing me with that Tin Man video! I love it! This is one creative use of some sprouts and you can never go wrong with pad thai and peanut sauce. And I hope your team is winning tonight. What is is you say? Roll Tide? :)

- Linda Meyer says
  January 12, 2016 at 2:50 pm
  
  Haha! I thought that was a pretty funny gif. I'm happy it made you laugh! :) Thanks, Rachelle! Yes, it's Roll Tide, and they rolled over Clemson. It was close though! Such a fun game. :)
  
veggiesdontbite says
January 12, 2016 at 4:18 am

I'm loving this Linda! It's so pretty and I love the twist you put on pad thai. Perfect way to get that craving satisfied without the actual noodles. Will have to give it a try!

- Linda Meyer says
  January 12, 2016 at 2:49 pm
  
  Thank you, Sophia! I just love the person who invented the spiralizer. SO SMART! :)
  
tworaspberries says
January 12, 2016 at 11:09 pm

this looks awesome! I have been wanting to get a spiralizer and incorporate more raw foods in my diet! this looks like a great lunch of dinner! ;-)

- Linda Meyer says
  January 13, 2016 at 1:02 am
  
  Thank you, Michele! You should get one, they are so much fun and they make raw veggies so much more interesting.
  
harrietemilys says
January 13, 2016 at 1:22 pm

Wow this raw pad thai looks amazing Linda! So many beautiful colours. I've never tried a traditional pad thai, but i've always wanted to try a vegan version. I love how healthy this is too, and the flavours sound heavenly. I can't wait to try this!

- Linda Meyer says
  January 13, 2016 at 4:47 pm
  
  Thank you, Harriet! I was so pleased with how pretty this dish turned out. I almost didn't want to eat it. Almost. :)
  
Evi says
January 13, 2016 at 5:49 pm

I just can't tell you how much I love this here, Linda! It is beautiful, healthy and full of different flavours, colours and textures. Perfection ♥︎

- Linda Meyer says
  January 13, 2016 at 6:36 pm
  
  Thank you so much! I really enjoyed making this recipe. :)
  
Lauren says
January 16, 2018 at 12:18 am

I was wondering if I could substitute something for the chili paste? My kiddos don't do well with spicy...but my hubby and I like spicy so I would possibly end up making 2 separate sauces

- Linda Meyer says
  January 16, 2018 at 3:40 am
  
  Hi Lauren! You could try using teriyaki sauce, it will give the peanut butter a nice flavor without the heat.