Raw Carrot Pad Thai (Edit recipe)

Instead of ordering in—again—try our light, healthy take on classic pad thai. Shaved strips of carrot mimic the color of traditional rice noodles, while creamy almond butter sauce incorporates the traditional Southeast Asian flavors of chili, ginger, and garlic.

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	256
Fat:	15 g
Carbohydrates:	25 g
Protein:	9 g
Cholesterol:	0 g
Sodium:	300 mg
Fiber:	5 g
Sugars:	14 g
Calculated for total recipe.

by Thrive Market

View original recipe

Serves: 2-4

Ingredients

For the Pad Thai

1-2 Carrots, 1 large or 2 medium
1/4 cup Red Onion, thinly sliced
1 cup Bean Sprouts
1/4 cup Sugarsnap Pea, or snow peas
2 Green Onion (Scallion), sliced
Cilantro, small handful, roughly chopped
1/4 cup Raw Cashews, crushed
Lime, slices, to garnish

For the Sauce

2 Tbsp Almond Butter
1 Tbsp Coconut Aminos
1 tsp Ginger Root, minced
1 tsp Red Pepper Flakes
2 cloves Garlic, minced
1 Tbsp Lime Juice
1 tsp Raw Honey
3-5 Tbsp Water

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make the Pad Thai

Run vegetable peeler down the length of carrots, shaving off long ribbons.
Place carrot ribbons in large bowl and toss with red onion, sprouts, peas, and green onions. Set aside.

Make the Sauce

In a small bowl, whisk together all sauce ingredients, adding more water if necessary to achieve the desired consistency.
Pour sauce over carrot noodle mixture and toss to coat.