Raw Vegan Peanut Pad Thai Recipe

ByChris Kendall

Get ready to tantalize your taste buds with a raw vegan twist on a classic Thai favorite!

I’m thrilled to share my latest creation: Raw Vegan Peanut Pad Thai.

This dish combines the rich, nutty flavors of traditional Pad Thai with the freshness and vitality of raw ingredients. It’s a perfect blend of textures and tastes that will satisfy your cravings while nourishing your body.

Raw Vegan Peanut Pad Thai!

Why You’ll Love This Recipe

This Raw Vegan Peanut Pad Thai is not just delicious; it’s also:

  • Packed with easily absorbable nutrients
  • Easy to prepare
  • Customizable to your taste preferences
  • Perfect for those days you want something a little more hearty
  • A crowd-pleaser for vegans and non-vegans alike

  • Before You Start: Preparing Raw Peanuts

    Before diving into the recipe, let’s talk about preparing the raw peanuts to enhance their flavor, reduce potential aflatoxins, and achieve a delightful crunchy texture. Here’s how:

    1. Select high-quality, fresh raw peanuts. Freshness is key to both taste and safety.
    2. Soak the peanuts in water for 12 hours. This process helps to activate the nuts, making them more digestible and potentially reducing aflatoxin levels.
    3. At the beginning of the soaking process, remove any peanuts that float to the surface. Floating nuts may be rancid or have lower quality.
    4. After soaking, drain the peanuts thoroughly.
    5. Dehydrate the soaked peanuts at 118°F (48°C) until they are fully dry and crispy. This low-temperature dehydration preserves the nuts’ “rawness” while achieving a satisfying crunch.

    By following these steps, you’ll ensure that your raw peanuts are safer to consume and more flavorful and texturally pleasing in your Raw Vegan Peanut Pad Thai. This extra effort will significantly enhance the overall quality of your dish.

raw vegan peanut pad thai recipe

Raw Vegan Peanut Pad Thai

Cucumber Noodles (.7 lb / 320 g)

Nappa Cabbage Noodles (.3 lb / 140 g)

Baby Bok Choy Noodles (.12 lb / 60 g)

Red Cabbage Noodles (.06 lb / 30 g)

Red Pepper Strips (.06 lb / 30 g)

Pitted Dates (.3 lb / 140 g)

Green Onion Garnish (.04 lb / 20 g)

Amchoor Mango Powder or Tamarind Paste 2 tbsp

Raw Peanuts 1/2 Cup

Garlic, Onion, Ginger to taste

Recipe Instructions for Raw Vegan Peanut Pad Thai:

Prepare the raw peanuts 1-2 days in advance:

  • Soak raw peanuts in water for 12 hours, removing any that float.
  • Dehydrate at 118°F until fully dry and crispy.
  • Pulse 1/2 cup of the prepared peanuts in a Vitamix blender to break them into smaller pieces, but not into powder.
  • Prepare the vegetable noodles:
  • Use a julienne peeler or grater to make noodles from the cucumber, avoiding the center seeds.
  • Thinly slice baby bok choy, nappa cabbage, and red cabbage to create noodles.
  • Cut red pepper into matchsticks.

Make the peanut sauce:

  • Add half of the pulsed peanuts to the Vitamix blender.
  • Add pitted dates and all remaining ingredients except the peanuts and green onions.
  • Pour in 1 cup of hot water.
  • Blend until smooth. The sauce should be very thick, as the vegetables will release some water when mixed.
  • Combine the vegetable noodles with the peanut sauce and mix well.

Garnish:

  • Finely chop the remaining pulsed peanuts.
  • Sprinkle the chopped peanuts and finely sliced green onions over the dish.

Serve and enjoy your Raw Vegan Peanut Pad Thai!

The Health Benefits

This raw vegan version of Pad Thai is loaded with health benefits. The vegetables provide essential vitamins and minerals, while the nuts offer healthy fats and protein. By keeping the ingredients raw, you’re preserving all the natural enzymes and nutrients that can be lost in cooking.

Enjoy your Raw Vegan Peanut Pad Thai, and happy shopping!

As Always

Wishing You Much

PeaceLovenSeasonalFruit ck

 

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2 Comments

  1. Hi Chris,

    I enjoy your website and have tried a few of your recipes which are good. I like the simplicity of them and the fact they are delicious.
    Do you know any reliable sources for durian outside of local (or not so local) Asian stores? What about cherimoya and soursop? I am interested in your Thai recipe with peanuts. I have been raw for 19 years and always stayed away from peanuts because of the aflatoxins, present in both organic and conventional peanuts. I used to buy jungle peanuts but cannot find them anymore. I realize you say you can soak raw peanuts, but I seem to be more sensitive to foods and ingredients than I was in the past. Any suggestions on this besides substituting with raw almonds?
    And, just a note, in case you are interested. I have been experimenting dehydrating various vegetables mixed with high quality EVOO, nutritional yeast and some himalayan sea salt. Current favorites are bok chop (YUM) and cauliflower. I am using nutritional yeast both for the taste and the extra vitamin B. I do take a few supplements, but really prefer to get my vitamins of my food. I always wonder if I am absorbing enough vitamins from my food due to depleted soils and the presence of pesticides when I cannot obtain organic fruits and veggies. I soak these in a mixture of water with some baking soda which is supposed to be removing pesticides. Of course, there is no way to confirm this. Do you have any suggestions on removing pesticides?
    Raw vegan is the heathiest way to eat. It is the final step before breatherianism!

    Thanks for taking the time to read this.

    Leslie

    1. Blessings Leslie, thanks so much for the kind words about the recipes, I’m glad you’re enjoying the simplicity and that they’re working for you!
      For durian, cherimoya, and soursop, yes, Asian or ethnic grocers often have durian and other exotics frozen and sometimes fresh when they’re in season. For mail order, check out MiamiFruit.org and YearoftheDurian.com both have great options and ship nationwide.
      Regarding the peanuts in the Thai recipe, I totally understand your concern about aflatoxins, especially after being so mindful for 19 years. My favorite substitute and go-to fat source in general is actually hemp seeds. They’re incredibly nutritious, have a great fatty acid profile, and work beautifully in recipes without any of those concerns. You could definitely swap them in for the peanuts.
      On cleaning produce, my favorite method is using the produce cleaner from AquaPure.com it works really well and gives me peace of mind. And remember, even when we can’t always get organic, fruits and vegetables are still the most nutrient-dense foods per calorie out there, so they’re always going to be your best choice for optimal health. The benefits far outweigh the risks when we’re doing our best to clean them properly.
      One last thing I want to gently clarify, I don’t advocate for breatharianism in any way, shape, or form. Raw vegan is an incredibly nourishing and complete lifestyle in itself, one that honors our bodies’ need for the amazing nutrients that whole, fresh fruits and vegetables provide.
      Thanks for reaching out, hope this helps, and wishing you much PeaceLovenSeasonalFruit ck

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