Raw Pad Thai

Veggie of the Week

Raw Pad Thai

Several years ago In Shape Mummy hired me to create over a hundred recipes. This Pad Thai was a definite favourite. Their founder, Lisa, and I have a shared food history and her enthusiasm over healthy eating has inspired thousands of mums.

We worked together to create a healthy template for the recipes to support mum’s with a desire to lose weight. Most of all eat familiar foods that were easy to prepare. Every recipe needed whole foods and a wide range of nutrients for each meal to nourish their bodies and minds.

As most of us are winding down into winter here in the northern hemisphere, the clients of In Shape Mummy are jumping into warm summer weather.

Joyce from EatLiveLovefood

Enjoy this Pad Thai on its own, or as a side with something warm. Low in carbohydrates, it has a good amound of protein and healthy fats to keep you feeling full.

Raw Pad Thai

Recipe by JoyceCourse: Lunch, DinnerCuisine: ThaiDifficulty: Easy


Prep time


Cooking timeminutes
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  • 2/3 cup edamame beans

  • 1.5 carrots

  • 1 medium courgette

  • 1.5 spring onions

  • 1.5 teaspoons sesame seeds

  • 1 clove of garlic

  • 50g of peanut butter (or other nut)

  • Half of a lime, juiced

  • 1.5 tablespoons of tamari sauce (gluten-free soy)

  • 1.5 teaspoons sesame oil

  • 1 teaspoon fresh ginger


  • Julienne or spiralise the carrots and zucchini and chop the spring onions.
  • Mix these ingredients in a salad bowl with the sesame seeds and edamame beans
  • Blend the ginger and mix in a food processor with the oil, tamari, lime juice, nut butter and garlic until smooth. (Ginger may be grated before, but is usually not necessary)
  • Pour over the salad and mix thoroughly. This can also be prepared earlier to allow the flavours to really soak in.


  • Eat this for lunch or dinner or have a slightly smaller portion as a side dish.

This recipe has also inspired me to add this to my Instagram #100daysofgratitude journey. I loved being in that creative vibe. Everywhere I looked I was thinking about flavour combinations. How could I spice up a traditional recipe and still keep it ‘easy‘? I also learned a lot about food photography along the way and improved my storytelling. Still a long way to go, but life is about learning and I’m on this journey like all of you.

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