Raw Pad Thai Recipe

A healthy anti-inflammation dish packed with detoxifying vegetables. Zucchini makes a wonderful substitute for noodles and boasts only 25 calories per cup. Cabbage and cauliflower both help to balance hormones by reducing excess estrogen in the body. Almonds are high in omega-9 and vitamin E, and make a great substitute for the typical peanut sauce.


Pad Thai
1 medium zucchini
1 large carrot
1 green onion, chopped
1/2 cup shredded purple cabbage
1/2 cup cauliflower florets
1/2 cup mung bean sprouts or radish sprouts (spicy)

2 tbsp tahini
2 tbsp almond butter
1 tbsp lime or lemon juice
2 tbsp tamari (wheat free)
1 tbsp raw honey
1/4 tsp garlic, minced
1/2 tsp gingerroot, grated


Step 1: Use a spiralizer (or mandolin, or vegetable peeler) to create noodles from the carrots and zucchini. Place them in a large mixing bowl and top with the vegetables.

Step 2: Whisk sauce ingredients in a bowl. The sauce will be thick, but will thin out after it’s mixed with the vegetables.

Step 3: Pour the sauce over the noodles and vegetables and toss. This dish tastes even better the next day once the flavours have had a chance to blend.

See more recipes from Julie Daniluk.

Reprinted with permission from Julie Daniluk’s Meals That Heal Inflammation (2011 Random House Canada).