Thai Style Noodles and Veggies

by Susan on April 17, 2012


What a journey raw food can take us on! It all started with a longing for 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 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. 

*Serves 4-6


Print Friendly

{ 27 comments… read them below or add one }

Leanne @ Healthful Pursuit April 18, 2012 at 8:32 am

Wow, this looks awesome, Susan! Normally pad thai uses peanuts (I think) so I’ve always avoided it. Great that you used almonds and I LOVE the kelp noodle addition. I think I still have a couple of bags hidden in my pantry :)


Faith April 18, 2012 at 9:42 am

I LOVE pad thai, have been trying to figure out how to make it vegan and still taste remotely like conventional pad that since there is usually shrimp paste in there. and I don’t think there is usually coconut milk. but I know tamarind is in there- and lime, and the almonds can pretend to be peanuts- so, thanks, Susan!


Farrah April 18, 2012 at 10:03 am

This looks really good! I’ve made a version of this but never with tamarind, yummers. Letting the sauce and kelp noodles sit for a bit really helps to soften them up!


Olivia April 18, 2012 at 10:32 am

Last week, I made an Asian noodle “stir fry” from Judita Wignall’s book Going Raw that used kelp noodles. I planned on making it again this week because I loved it and it was so easy but was sort of wishing for a more Thai inspired flavor. What a convenient time for you to post this recipe :) I will definitely be making this. It looks delicious!


Chris April 18, 2012 at 11:29 am

I don’t like kelp noodles, but this sauce looks INCREDIBLE!!! I will definitely be making it! Thanks for all your hard work and for sharing your recipes with us!


Melanie B April 18, 2012 at 11:53 am

I see you used Nama Shoyu.. i’m concerned because its a base of soybean and wheat .. fermented, yes, but it steel wheat, and probably still contain gluten… I’m a little beat frustrated because a lot of people do raw food and say there is no gluten, but use Nama Shoyu… It’s confusing. (sorry for my english, i’m french canadian ! 😉 )


Susan April 18, 2012 at 2:52 pm

Yes, Nama Shoyu probably does contain gluten. But since this is a raw food site, not a gluten free site, I still use it in recipes. Cheers! But if you want to make this gluten free, you can use tamari. Cheers!


ChenaRaw April 18, 2012 at 12:13 pm

This looks incredible! I can’t wait for classes to be over so I have time to try it!


Stacey April 18, 2012 at 2:10 pm

great recipe. Kelp noodles are a great sub for pasta in dishes from lots of cultures. I find that a soak with some water and a bit of lemon juice reduces the crunch the noodles have right out of the package.


Barb April 19, 2012 at 5:34 pm

Having trouble finding kelp noodles live in Norther BC. Ordered on internet but that is a pain. Any suggestions?


Susan April 19, 2012 at 5:37 pm

You could try an Asian Grocery store. Cheers!


Barb April 19, 2012 at 5:39 pm

Also I am wondering if zucchini noodles would work?


Susan April 19, 2012 at 5:43 pm

Sure….you can use what ever you want. Cheers!


Angela@veggievinyasa April 21, 2012 at 11:26 pm

I agree with a few other posters, the sauce sounds ahhh-mazing, but I’m a little scared to try the kelp noodles. Maybe one day soon…


Anna April 23, 2012 at 8:08 am

Made this for lunch today…………………….yuuuuuummmm! Thank you, Susan, for yet another awesome recipe! It is perfection as always :)


Tamzin April 28, 2012 at 6:19 am

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


Susan April 28, 2012 at 8:13 am



dee May 2, 2012 at 9:16 pm

What were the mushrooms you used?


Susan May 2, 2012 at 9:25 pm

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


JoAnn May 3, 2012 at 6:50 pm

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!


hez October 28, 2012 at 9:46 pm

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.


Tessa January 25, 2013 at 3:37 pm

Is this dish better served hot or cold?


Shaz J May 4, 2013 at 3:47 pm

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 May 5, 2013 at 12:19 pm

You can use any raw noodle. Zucchini, etc.


Susie July 23, 2013 at 12:51 pm

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


Catherine Parrish November 17, 2013 at 8:29 pm

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!


pallas February 26, 2014 at 7:46 am

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


Leave a Comment

{ 2 trackbacks }

Previous post:

Next post: