Megan Elizabeth | Raw Vegan Orange Ginger Pad Thai Recipe (Salt Free - Oil Free)



1/2 Cup of Fresh Orange Juice

1/3 Cup Fresh Coconut Meat

1/2 Cup Cilantro

1/3 Cup Chopped Scallions

2 Tbsp Fresh Lemon Juice

1 1/2 Tbsp Raw Tahini

2-3 Leaves of Fresh Sage

1 Quarter Sized Slice of Ginger


4 Cups Spiral Zucchini

1/2 Cup Spiraled or Shredded Carrot

1/3 Red Pepper Sliced Very Thin

Place on a bed of greens and garnish with sprouts.  Then pig out!


  1. […] reason I went on that  little, ahem, tirade, well, because of this recipe.  I made it yesterday after watching her fabulous video and discovering with DELIGHT that I had […]

  2. snoopysmom says:

    Will this work w/o the nuts (due to nut allergies)?

  3. Mel says:

    I saw this video and even though I’m not 100% raw by any means I wanted to try it. I did not have the coconut or a spiralizer but I gave it a go. Loved it. I would make it again. Thanks Megan for the inspiration.

  4. sweetpea100 says:

    This is an awesome recipe.  I did tweak it a little thought Megan!  I added several fresh garlic ears, Braggs Amino Acid, and instead of just cilantro, I did half cilantro and the other half parsley.  The parsley gives it a warmth in your mouth.  Instead of buying dressings for my salad, I just make this up…I measured the first time, now I typically don’t measure, just throw it in the blender and taste.

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