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.
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.
What is your favorite Thai food dish?
Do you have a spiralizer?
Veganosity is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. We make a small commission when you order from Amazon. It helps us afford the groceries to develop all of our recipes, and to pay for the maintenance of our site. We thank you in advance for your consideration.
Do you like what you've seen so far? We sure hope so! Do us a favor, take a trip over to our Facebook page and give it a like, or follow us on Instagram or Twitter, and follow us and share this and other Veganosity recipes on Pinterest. We'd be so grateful if you did.
Raw Super Sprouts Pad Thai with Spicy Peanut Sauce
- 3 medium yellow squash – peeled and spiralized
- 3 medium carrots – peeled and spiralized
- 1 cup of coarsely chopped red cabbage
- ½ cup of coarsely chopped cilantro
- ½ cup of bean sprouts blanched
- ½ 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
- 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.