Raw Veggie Pad Thai Noodles - THE best no cook mid-week supper

Raw Veggie Pad Thai Noodles recipe

You guys absolutely LOVED this post on Instagram :) It's a lonely old world out there in blogging so its amazing to see when you really love the things I'm creating in my kitchen! So I actually got my skates on with this one and wrote up the recipe straight away so I didn't forget. Go forth and try this out this weekend whilst the sun is shining - it is so incredibly easy, you can use whatever veggies you prefer if you haven't got the suggested ingredients in, and the leftovers will be incredible for lunch on Monday!

Gochujang is a Korean fermented chili bean paste - it has an incredible flavour and is like the spicy Korean version of miso (fermented soy bean paste) you can read more about it over on the Kitchn here. You probably won't find it in the supermarket but you can get it in your local oriental supermarket, or on amazon, but don't worry if you don't have it you can just substitute some sriracha or other hot sauce to taste and some miso if you have it - don't add the same amount though as it will be way too hot!

The sweet potato noodles are another asian supermarket find they are a great low calorie alternative to regular noodles but if you can't find these just substitute for your favourite rice or other noodles.

Raw Veggie Pad Thai Noodles

Serves 4


150g sweet potato noodles
1 small bag (approx 200g) green beans
2 small courgettes
4 medium carrots
2 handfuls podded edamame beans, defrosted in warm water
1 red pepper
1 small bunch corriander

For the sauce
1 tbsp Gochujang
2 tbsp soy sauce
2 tbsp rice wine vinegar
2 tbsp peanut butter
Juice of 1 lime
1 tsp toasted sesame oil
1 tbsp fish sauce
1 tsp palm or brown sugar

1 handful peanuts
Crispy onions (from asian store, optional)
Cooked prawns, optional


Put the sweet potato noodles in boiling water and leave for around 10 minutes until they are soft (or follow package instructions). Drain - Leave for at least 5-10 minutes whilst you prepare the rest of the ingredients so that as much water comes off as possible. If they are super long I cut mine up with some scissors otherwise they are a nightmare to eat!

Boil the green beans for around 2 minutes then drain and plunge into cold water - or you can leave them raw if you prefer.

Spiralise the courgettes and carrots, or grate or julienne if you don't have a spiraliser, add these to a large bowl. Finely chop the pepper into strips, roughly chop the coriander and add to the bowl along with the edamame. Once cool and drained add the noodles and the green beans to the bowl.

To make the sauce add all the ingredients to a bowl and mix well until incorporated and the sugar has disolved. Taste and add a bit more fish/soy sauce, sugar or vinegar depending on if it needs to be more salty, sweet or sharp. 

Toast the peanuts in a small frying pan for a couple of minutes if they aren't already roasted and roughly chop.

Divide the pad thai into bowls, pour over some of the dressing and top with peanuts, crispy onions and prawns if using. Enjoy! x


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