Your whole food, plant-based life.

Vegan Pad Thai Style Noodles and Veggies

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


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  1. Barb wrote on April 19, 2012

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

  2. Stacey wrote on April 18, 2012

    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.

  3. ChenaRaw wrote on April 18, 2012

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

  4. Melanie B wrote on April 18, 2012

    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 wrote on April 18, 2012

      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!

  5. Chris wrote on April 18, 2012

    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!

  6. Olivia wrote on April 18, 2012

    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!

  7. Farrah wrote on April 18, 2012

    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!

  8. Faith wrote on April 18, 2012

    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!

  9. Leanne @ Healthful Pursuit wrote on April 18, 2012

    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 🙂


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