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Vegan Pad Thai Noodles in Almond Kaffir Sauce

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Makes: 4 servings adjust
"At a glance, this recipe may seem more complex, but it's not really. Just simple noodles tossed in a yummy Pad Thai-inspired sauce with fresh Thai herbs and chiles." - Ani Phyo, Ani's Raw Food Kitchen



  • 13 Yellow Onion, thinly sliced
  • 3 tablespoons Nama Shoyu

Step 1

NOODLES: To make noodles, marinate onion in Nama Shoyu. Set aside for at least 5 minutes to marinate and soften.


  • 2 Zucchini, green and/ or yellow, julienned
  • 1 Red Bell Pepper, julienned
  • 2 Thai Baby Coconuts, the meat from both
  • 1 cup Mung Beans, sprouts
  • 2 Thai Red Chiles, seeded and chopped
  • 13 bunch Fresh Basil, chiffonade
  • 13 bunch Fresh Cilantro
  • 13 bunch Fresh Mint, leaves, chopped

Step 2

In a large bowl, combine zucchini, bell pepper, Thai baby coconut meat, and mung bean sprouts. Add marinated onions. Set aside about 2 tablespoons of the Fresh Thai Herbs and about a tablespoon of the red chiles to use as garnish just before serving. Place the rest of the herbs and chiles in with the noodles.


  • 3 tablespoons Nama Shoyu
  • 2 tablespoons Fresh Ginger, minced
  • 8 tablespoons Fresh Squeezed Lime Juice, about 4 limes
  • 2 Kaffir Lime Leaves
  • 14 cup Water, as needed
  • 1 14 cups Almond Butter
  • 3 tablespoons Medjool Date, pitted

Step 3

SAUCE: To make sauce, blend ginger, lime juice, Nama Shoyu, dates and lime leaves until smooth. Add almond butter with just enough water as needed to help blend to a thick creamy texture.


  • 1 cup Mung Beans, sprouts
  • 13 cup Sliced Almonds

Step 4

To serve, toss noodles with sauce before serving. Place onto four plates or bowls, and top with toppings. Garnish with herbs and chiles. Serve immediately.

Step 5

Pad Thai will keep for one day. Store noodles, fresh herbs, and toppings separately to keep for two days. Sauce will keep for four to five days in the fridge.
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