Your whole food, plant-based life.

Vegan Pad Thai Style Noodles and Veggies

What a journey raw food can take us on! It all started with a longing for Vegan Pad Thai, took a stop along the way to make raw fresh coconut milk and ended up with this wonderful Asian inspired dish that really isn’t Vegan Pad Thai at all!



The flavors are fresh, bright and inspiring. The sauce, made from almond butter, coconut milk and tamarind combines with the fresh veggies and kelp noodles beautifully. Feel free to experiment with your veggies in this dish. This is a great dish for dinner or lunch and keeps well for a few days. Kelp Noodles are a fun addition. They have little to no taste so pick up the flavors of the sauce and other veggies beautifully. They bring a delightful fresh crunch to the dish.




For more information about Kelp Noodles click here: Kelp Noodles


Thai Style Noodles and Veggies



  • 1 tablespoon agave or other liquid sweetener
  • 2 tablespoons olive oil
  • 2 tablespoons nama shoyu
  • 2 cups mushrooms, sliced


  • 1 cup almond butter
  • 1/2 cup coconut milk
  • 1 teaspoon ground tamarind
  • 1 teaspoon ginger
  • 1 teaspoon chili flakes
  • 1 clove garlic
  • 1 teaspoon Nama Shoyu (Use Tamari for gluten free)
  • 1 lime, juice from


  • 1 carrot, shredded
  • 1/2 red pepper, diced
  • 1 cup sliced pea pods
  • 2 cups mung bean sprouts
  • 2 scallions, thinly sliced
  • 1 mango, diced
  • 2 cups kelp noodles
  • marinated mushrooms (from above)
  1. Mix together sweetener, olive oil, and nama shoyu. Pour over sliced mushrooms and marinate. This can be done the night before for more flavor. Set aside.
  2. Place all sauce ingredients in high-speed blender. Blend until smooth (alternatively you can whisk). Place in refrigerator for at least an hour to thicken.
  3. Drain and pat dry the mushrooms. Mix together with the rest of the veggies in a large bowl. Mix in sauce, 1/2 cup at a time to taste.
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  1. pallas wrote on February 26, 2014

    gonna try it tonite.. thanks a lot!!!

  2. Catherine Parrish wrote on November 17, 2013

    Nice recipe. I’ve enjoyed quite a few of your recipes so far and they have inspired me to improvise more. Just a suggestion…I think next time I will switch the proportions of almond butter and coconut milk. My sauce was a little too thick. I also like it really spicy so I added a couple of fresh Thai peppers. Thanks again!

  3. Susie wrote on July 23, 2013

    My local whole foods has the kelp noodles in the Asian section 😉

  4. Shaz J wrote on May 4, 2013

    Looks amazing!
    Could you recommend a raw alternative for kelp noodles? I’ve tried all my local Asian stores but no luck.Thank you!

    • Susan wrote on May 5, 2013

      You can use any raw noodle. Zucchini, etc.

  5. Tessa wrote on January 25, 2013

    Is this dish better served hot or cold?

  6. hez wrote on October 28, 2012

    I’ve been lurking and making a few recipes over the last month or so (rejuvelac! manicotti!). Well, today I made the Thai style noodles and oh. my. god. it’s fabulous. I omitted the mango and bean sprouts as I don’t like either too much, and added a ton of cilantro and red jalepeno. I’m new to eating and cooking raw and you’re helping me along the way. Thank you so much for this website.

  7. JoAnn wrote on May 3, 2012

    I waited to comment until I actually made it and well…. I made it! Oh, and I’ll be making this again for sure! I changed up a few ingredients but it was wonderful! The flavors were so vivid and I just loved the bite of the chili flakes! (maybe I added too much?? oh well!) I was inspired to make this recipe since I was about to make the coconut milk from scratch anyway!
    Thank you very much for your recipe and inspiration to eat healthier!

  8. Susan wrote on May 2, 2012

    I used crimini but you can use what ever you wish. Cheers!

  9. dee wrote on May 2, 2012

    What were the mushrooms you used?

  10. Tamzin wrote on April 28, 2012

    Yay to this I love love love kelp noodles and your blog : )

    • Susan wrote on April 28, 2012



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