This is probably my husbands favorite raw dinner. Blending the mushrooms right into the sauce is the secret - it makes it hearty and filling. The spice comes from Sriracha hot sauce - yummm. It's a great meal to warm you as the weather starts to cool.  But of course you can always omit the Sriracha if you don't want your Pad Thai this spicy!

If you don't have a dehydrator, don't worry about it. Just let the mushrooms marinate a few hours longer and skip the dehydrating step. :)

1 large zucchini
2 carrots
6-8 mushrooms

Use a vegetable slicer or knife to slice zucchini into thin pasta-like strips. Slice carrots likewise - you can just use a vegetable peeler. Slice mushrooms and marinate them for about an hour.

Mushroom Marinade:

2 Tbsp Namo Shoyu
1 Tbsp olive oil
1 tsp. agave

When mushrooms are done marinating place them in the dehydrator. (Make sure to save the marinade to make your sauce!) After the mushrooms have dehydrated for 1-2 hours - use 1/2 of them, along with the leftover marinade, and blend them with the following ingredients to make your sauce:

Pad Thai Sauce:


9/3-Oh my!! I just realized I left off one of the main ingredients! Almond Butter. If you've made this without it... I hope it was still good. And sorry!!

1/2 of the mushrooms
leftover marinade
3 Tbsp Raw Tahini
2 Tbsp raw almond butter
1 inch fresh ginger
1 clove garlic
1/2 tsp. Sriracha hot sauce (or 1/2 a jalapeno)
1 tsp lime juice

Toss zucchini, carrots, and the rest of the mushrooms in Pad Thai sauce and top with chopped scallions.

Note: You can always put the zucchini and carrots in the dehydrator for awhile just to warm and soften them a bit. Add a bit more Namo Shoyu to the sauce if you want it saltier - or a little water if you want the sauce thinner.


Our life is the sum total of our choices. We always have a choice.