Grammy's Kitchen · Pad Thai · Raw Vegan Pad Thai Salad
One of 136 pad thai recipes we measured
61 cooks on www.thespruceeats.com rate it 3.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 136.
| this recipe | typical |
|---|
Adapts cleanly: dairy-free, egg-free, gluten-free (documented swaps, applied on the dish page)
Weights computed by us.
| 400 g | 2 zucchinis |
| 360 g | 2 cups bean sprouts |
| 120 g | 1 red bell pepper (or yellow bell pepper, sliced into strips) |
| 600 g | 4 green onions (diced) |
| 50 g | 1/2 cup fresh cilantro (chopped) |
| 1 lime (juiced) | |
| 14 g | 1 tablespoon olive oil ( raw, cold-pressed ) |
| 2 g | 1/4 teaspoon salt (sea salt) |
| 88 g | 3/4 cup nuts (raw, chopped or crushed, use almonds, peanuts or cashews) |
Method: 6 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“What a waste (video) to use a plastic bag only for mixing some ingredients!!!” — a cook
“Chicken stock in a vegan dish??????????” — a cook