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5 from 1 vote

Raw Pad Thai

This Semi-Raw Pad Thai Recipe has a wonderfully authentic taste but packs in some extra veggies!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Stirfry
Cuisine: Thai
Servings: 4


  • 2 carrots
  • 2 zucchini
  • 1/2 cup red cabbage
  • 3 green onions slivered
  • 1 cup bean sprouts
  • 1/2 cup frozen shrimp thawed
  • 1 chicken breast cut into cubes
  • 3 tbsp olive oil divided
  • 1/2 lb rice noodles
  • 2 eggs
  • 2 cloves garlic chopped
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped peanuts
  • Pad Thai Sauce
  • 3 tbsp tamarind paste
  • 1 tbsp peanut butter
  • 2 tbsp lime juice
  • 2 tbsp fish sauce
  • 1 tsp sriracha
  • 1 tbsp brown sugar white will suffice
  • 1/8 cup water
  • 1/2 small yellow onion


  • Slice carrots, zucchini and red cabbage with a mandoline and set aside.
  • Blend all ingredients for the pad thai sauce together in a magic bullet or blender.
  • Once finished, heat 1 tbsp olive oil in medium sized frying pan. Cook chicken over medium high heat until almost fully cooked. Add shrimp and take off heat.
  • Meanwhile, boil water in large saucepan and cook rice noodles according to package instructions. This shouldn't take more than a few minutes.
  • Using large frying pan, heat 1 tbsp of olive oil on high heat and cook eggs, scrambled. Remove eggs from pan and transfer to pan where meat is.
  • Wipe pan clean with a paper towel and add remaining 1 tbsp of olive oil. Saute garlic and bean sprouts until tender. Add meat, eggs, rice noodles, peanuts and sauce, cooking for 5 minutes until noodles have absorbed sauce.
  • Take off heat and stir in cilantro.
  • Top your Pad Thai with sliced raw vegetables, green onions, and garnish with peanuts, cilantro and lime wedges. Enjoy!