• Serves 4
  • 25 minutes
  • Difficulty Easy
  • 15 Ingredients


This Raw Pad Thai with Peanut Satay Sauce is a deliciously healthy option for lunch or dinner. It’s vegan friendly, so perfect for those already on a vegan diet or families wanting to take part in Veganuary!

Ingredients (serves 4)

  • 2 carrots
  • 1 zucchini
  • 1/4 red cabbage (shredded finely)
  • Handful sugar snap peas (sliced)
  • 1 Tbsp Sesame seeds
  • 260g Extra firm tofu
  • 2 Tbsp Hail the Kale satay sauce
  • Hale the Kale satay sauce
  • 1 Tbsp Tamari
  • 1 Tbsp Mayver‚Äôs Smooth Peanut Butter
  • 1 tsp Garlic
  • 1/2 tsp Ginger
  • 3 Tbsp Rice wine vinegar
  • 1 tsp Rice malt syrup
  • 3 Tbsp Water (depending on consistency)


  1. Spiralise the carrot and zucchini.
  2. Add the shredded cabbage and capsicum. Meanwhile, heat a pan on high heat and add 1 heaped teaspoon of coconut oil in a pan.
  3. Drain extra liquid from the tofu and slice into cubes.
  4. Add to the hot pan until tofu is crispy on either side but soft in the middle.
  5. To make sauce add all the ingredients into a small saucepan and simmer over medium heat until the sauce has thickened.
  6. Add tofu to the spiralised vegetables and top with clean satay sauce.
  7. Top with sugar snap peas, sesame seeds and spring onions.

This delicious recipe was provided by the talented @hail_thekale

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