Spicy Raw Vegan Pad Thai

Updated: May 20

This Raw vegan pad Thai uses zucchini noodles in place of rice noodles and gets topped with a spicy chilli pili nut butter dressing! 

Preparation time: 30 minutes


Spiraliser, blender, peeler.


10g Original Pili Nuts (To sprinkle)

2 courgettes

2 Carrots

half cucumber

1/2 Green Bell Pepper

1/2 Yellow Bell Pepper

1/3 purple cabbage

300g cherry tomatoes


1 Grapefruit (juice)

1 Chilli pepper (sliced into thin stripes)

2 Garlic cloves (crushed)

a Thumb of ginger (lightly cut)

juice from 1 lime

1 tsp Himalayan salt

30g Chili pili nuts

2 tsp nutritional yeast flakes

3 stalks of celery

1 large onion

1 tbs soy sauce

1/2 cup of black sesame seeds 

Instructions: Spiralise the zucchini, shred the purple cabbage, peel the carrots using a peeler

so you get thin slices, thinly slice bell peppers, cut cherry tomatoes in halves,

spiralise or make thin cucumber slices (to your preference)

Sauce instructions:

Make a juice of 1 grapefruit, transfer to a blender and add the rest of ingredients, blend well and pour the sauce into our vegetables, mix well. Lastly, decorate with pieces of lime and sprinkle some green herbs to make it look even more colourful.

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