Raw Pad Thai Salad (Vegan & Gluten-free)

Do you ever crave something really fresh, light and super healthy? I certainly do, especially after the weekend where I will have invariably over indulged and eaten much more than I do in the week. This raw Pad Thai satisfies all my cravings – packed full of colourful veggies, incredibly healthy and nutritious and tastes amazing. And leaves you feeling virtuous!

This Pad Thai is also really satisfying because of the tofu, edamame beans and crunchy seeds which add some excellent plant based protein. And, you’ve got to try this quick spicy peanut sauce! It’s so easy to make and packs a flavour punch (also great with noodles and crunchy salads).

I lightly sautéed kale here, but if you want to be 100% raw use Baby Kale which you don’t need to cook.

Raw pad thai

Follow my blog with Bloglovin

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  2 servings
  10 minutes preparation time
  None cook time


  • 1 pepper chopped into strips
  • 1 courgette spiralised
  • 1/4 cup red cabbage finely chopped into strips
  • 1/4 cup sugar snaps chopped
  • 3 spring onions chopped
  • 1/4 cup radishes chopped
  • 1/4 cup firm tofu chopped into squares
  • 1/4 cup edamame (pop them in a sieve and run them under the hot tap to defrost)
  • 2 tbsp pumpkin seeds
  • 2 tbsp sesame seeds
  • Sprinkle of chili flakes
  • Handful of corriander
  • 1/2 cup kale sautéd in a little sesame oil


  • 1/4 cup peanut butter
  • Juice 1/2 lime
  • 2 tbsp tamari
  • 1/2 red chili
  • Inch square ginger
  • 1 garlic clove
  • 2 tbsp sesame oil
  • 2 tsp maple syrup
  • 1/4 cup water


  1. Firstly spiralise your courgette and add to a large bowl (you can use a mandoline if you don’t have a spiraliser).
  2. Chop all the veggies and tofu and add those as well.
  3. Place the edamame in a sieve and pour hot water over them to defrost, then add to the bowl.
  4. Saute the kale in a little sesame oil for a couple of minutes until it’s wilted (use baby kale if you want a 100% raw dish). Add to the bowl. Mix everything together.
  5. To make the dressing add all the ingredients to a mini chopper and blitz to a paste. Add 1/4 cup water to loosen the paste to a dressing ( you may want to add more if you prefer a thinner sauce).
  6. Divide the pad thai into two bowls and sprinkle over the seeds and coriander. Dress with the delicious dressing.

Thank you so much for following my blog and cooking my recipes!

Did you know that I have a new cookbook?

It's called Rebel Recipes and I'm so proud of it. If you like my recipes I know you'll love my cookbook - It took me over a year to develop (and years in the making) and it's packed with deliciously vibrant veg packed recipes!


Here's a sneak peak...

Leave a Comment

Recipe Tags: edamame kale raw tofu


Subscribe and receive a free download of my SuperSix recipe book

Something went wrong. Please check your entries and try again.

The products, recommendations and 3rd party links on RebelRecipes.com are my genuine recommendations. I may be paid a commission if you purchase a book or product via a link on this site – it’s known as a referral fee or an affiliate commission. I only work with people, companies or brands who fit my ethos. I am a qualified health coach, but the recipes and articles on RebelRecipes.com should not be used to diagnose or treat a specific health or medical condition.