Easy raw vegan Pad Thai (taste the rainbow)

tofu

🥗Healthier: tempeh

💰Cheaper: cottage cheese

Tempeh is more nutritious, while cottage cheese is budget-friendly.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Chicken breast is leaner, and canned tuna is often cheaper.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is lower in calories, while salt is a budget option.

Spiralize 2 cucumbers using a Titan peeler, leaving the seeded part behind.

Wrap cucumber noodles in a paper towel to remove excess moisture.

Spiralize 1 carrot using the peeler to create carrot noodles.

Julienne 1 yellow pepper into thin strips.

Prepare a Thai peanut sauce by blending 1 cup chopped zucchini, 1/2 clove garlic, and a small chunk of ginger in a blender.

Add 1 tablespoon rice vinegar and 1 tablespoon lemon juice to the blender.

Chop and add 1/2 red bell pepper to the blender.

Add 2 tablespoons coconut aminos and 2 tablespoons tahini to the blender.

Add 2 tablespoons peanut butter to the blender and blend until smooth.

Combine cucumber noodles, carrot noodles, and yellow pepper in a bowl.

Pour the peanut sauce over the vegetable noodles and mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens