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! 🙂 It’s refreshing as a spring day—
On a bed of ice cold lettuce, you’ll find the crunchy rings of beet noodles, cucumber coins and slivers of jicama. A pop of cilantro lends an herbaceous, far-eastern flavor and the entire bowl is coated in a fiery, honeyed dressing, with just a flash of chile to balance the sweetness.
When I’m famished from a day at the gym, the idea of a bowl of Raw Pad Thai is just too tempting to pass up! And why would you? With seared tempeh or pulled chicken it’s shockingly lean, but thoroughly satisfying.
This Raw Pad Thai 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 veggie-based recipe is sublime with lightly pan-seared sliced tempeh, or pulled chicken, if you prefer a little protein on top.
If you make the recipe for Raw Pad Thai, TAG ME on social media! I’d love to see how it turns out!
If you like this recipe, you may be interested in another healthy dish like…
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.
My name is Sarah and I'm the Urban Cowgirl! I'm a pro chef and 7th gen Texan in Dallas. I love tacos, Tito's, true crime, and Tex Mex. I wrote a cookbook and you should check it out! It's called Urban Cowgirl, and it's available in all the usual places. :)