Denton County Raw Pad Thai

Raw Pad Thai - A healthy dish from North Texas State College

The Bowlery, a veggie-based restaurant in Denton, Texas (my hometown!), is my very favorite place to eat when I’m not in the mood to cook. (Yes, it happens to all of us.)

Everything on the menu is healthy, light, and guilt-free… 3 requirements for surviving the hot weather and active weekends which are suddenly upon us! Because spring has SPRUNG yall!

Everyone’s favorite dish is this Raw Pad Thai, drizzled in a creamy chile peanut sauce! 🙂 My sassy Aunt Leann and Holly (my cousin & workout buddy), all insisted that I make an at home version of Raw Pad Thai, before we all went broke, so here it is!

This recipe will serve 4 enormous salads, so for healthy, make-ahead lunches I pack a few salads in deli containers, for grab and go options. This recipe is sublime with lightly pan-seared sliced tempeh, or pulled chicken, if you prefer a little protein on top.



Denton County Raw Pad Thai
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1 head romaine lettuce

4-6 carrots

2 medium sized beets

1 english cucumber

1 package radish sprouts

1 avocado

1/4 c. chopped cilantro

1/2 c. crushed peanuts

1 small jicama

Peanut Chili Dressing:

1/2 c. peanut butter

1/4 c. tamari or soy sauce (may add more to taste)

1/4 c. turbinado sugar (any sugar is fine)

3 limes, juice of

1 garlic clove, pressed

1/2 birds eye chili (or any small chili)

1 T. sesame oil

Optional - splash of fish sauce

2 T water, to thin after blending

Additional salt if needed

Garnish- Lime wedges


Wash and tear the romaine lettuce into bite-sized pieces and place in 4 bowls.

On a spiralizer, spiralize the beets and carrots. If you don't have a spiralizer you can grate these veggies on a cheese grater for a similar texture!Place into the bowls equally.

Peel the jicama. Dicard the peels and slice a few 1/4 inch slices off of the jicama. Use your knife to chop slivers off the slices and place them into the bowl. Store the rest of the jicama in saran wrap and place in the refrigerator for another recipe.

Dice the cucumber and avocado into half moons and place in the bowls.

Top each bowl with radish sprouts, a pinch of chopped fresh cilantro, and peanuts that have been lightly crushed.

For the peanut chili dressing blend all of the ingredients in a blender and taste for seasoning. Serve the dressing along with the salads, garnish each bowl with a big wedge of lime.



2017-09-03T20:53:01+00:00 By |2 Comments


  1. Andrea July 2, 2017 at 6:33 pm - Reply
    I love this recipe, the fact that you made it raw is even more amazing. I really like the dressing you made and the veggies you used is pretty also. i love the raw beets.
  2. Nicole Shillings July 2, 2017 at 6:43 pm - Reply
    Ooh I love padthai! This looks like a much healthier version that would be delicious.

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