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Craving Thai food, but need a raw, vegan alternative? This pad Thai recipe is almost easier than calling for take-out. It'll make your head spin — it's so fast and delicious.
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1 package raw kelp noodles
2-3 tablespoons almond butter
Juice of 1 lime
1/4 cups tamari
2 tablespoons maple syrup
2 teaspoons chili flakes
2 cloves garlic
To serve: scallions, cilantro, sesame seeds, bean sprouts
Place noodles in water to soak while you are making the sauce.
To make the sauce, combine ingredients in food processor and blend.
Rinse the noodles.
Using kitchen shears, cut the noodles so they will be easier to eat.
In a large bowl, toss the noodles with the sauce (like you are tossing a salad - lift and turn.)
Add scallions, bean sprouts, cilantro, sesame seeds.
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- Hey guys hope you're enjoying my field trips. I'm so pumped to be back in our taste made kitchen. You might be able to tell it looks pretty different, we got a facelift here and then the first thing I'm gonna to show you is a raw vegan Pad Thai, let's go make it. Hey look at all these vegan and gluten-free and also not gross ingredients. All right, so there's no getting around it. You're eating seaweed here, the good news is it doesn't taste like it because it actually takes on the flavor of whatever you're cooking it with. So I'm going to start by cookin my kelp noodles. Which goes a little something like this. There, they're cooked. All you have to do is soak and drain these noodles. It just softens them up a little bit and makes them easier to eat, so, while these soak we're gonna go ahead and make our sauce. Which is pretty much just as easy, I am just gonna dump a bunch of stuff in the food processor. So let's start off with our almond butter. This is going to make it nice and creamy. And had a little bit of sweetness as well. Some Tamari which is kind of taking the place of fish sauce in this recipe, and Tamari is gluten free. It's like a gluten free soy sauce. Garlic. Onion, which I just kinda really roughly chopped here. Maple syrup, just to give it a little bit of sweetness. And some red pepper flakes and I'm going to add the juice of one lime, I like to roll it out before I juice it, just cause it kind of softens up the flesh. And I think it makes it easier to get the juice out. I'm just gonna squeeze it straight in. Okay, and now we're just gonna let the food processor do all the work. OK, and my noodles are done. These, have been drained and rinsed. And just so we don't have a Lady and the Tramp situation with these really long strings we are going to kind of chop them up into bite-size pieces, just makes it easier to eat. And I'm using kitchen shears because it's super easy. And you can actually hear the texture of the noodles they have a bit of firmness and a little bit of crunch to them which actually makes them really good. This looks good and now I'm just going to pour the sauce on. I told you this was easy. OK. And now we just toss the sauce in. So I'm just mixing it in, I'm trying to get all the noodles well coated they're kind of soaking up the sauce a bit. But, that's it, we're really done. Now we just get to plate it up. And now it's really just a matter of garnishing. I like to add some scallions so I'm just gonna chop them up really quickly. So I'm just breaking these up a little with my hands so they get some nice thin rings and not a whole chunk of scallion, these guys will add a nice crunch. Now I'm just going to add a few leaves of cilantro. And, a few bean sprouts. Crushed almonds, and some sesame seeds, these are black sesame seeds. I just like the look of them, use any kind. And that's it! You can really pad yourself on the back for making those Pad Thai. Get it?