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Plate on kitchen counter full of colourful raw Pad Thai, surrounded by fresh lime

Raw Rainbow Pad Thai

Naturopath Lauren Glucina
A rich and fragrant, high vibrational, Raw Rainbow Pad Thai. Serves 4 as sides or 2 large mains.
5 from 2 votes
Prep Time 35 mins
Total Time 35 mins
Course Salad
Cuisine Thai, Vegan
Servings 4
Calories 282 kcal


  • 2 medium zucchini
  • 1 medium purple carrot
  • 1 medium yellow carrot
  • 1 medium orange carrot
  • 40 g capsicum
  • Few handfuls of bean sprouts
  • ½ cup peanuts


  • 1/3 cup water
  • ¼ cup lime juice
  • 2 Kaffir lime leaves
  • 2 tablespoons sesame oil
  • 2 tablespoons fresh orange juice
  • 2 tablespoons home made almond butter
  • 1 tablespoon + 1 teaspoon coconut sugar
  • 2 scant teaspoon white miso
  • 2 cloves garlic
  • 2 teaspoons freshly minced ginger
  • ¼ teaspoon chilli flakes


  • Use a spiraliser to turn the zucchini into thin ‘noodles’. Peel, top and tail the carrots, then use a mandolin to thinly slice them lengthways into ribbons. Use a small knife to cut the ribbons into matchsticks. Slice the capsicum thinly, then combine all vegetables in a large bowl.
  • Thinly slice the Kaffir lime leaves and roughly mince the garlic. Combine all ingredients in a blender and whiz til smooth. Pour over the salad to serve. Decorate with a few extra handfuls of bean sprouts, peanuts, chilli flakes and lime wedges.


Calories: 282kcal
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