Cookin’ Greens Tarami Pad Thai

This delicious Pad Thai recipe is served with a medley of raw vegetables instead of the traditionally cooked variety. The sauce is a  nutty cashew sauce with a tangy citrus and ginger flavour! Prepare the noodles served hot or enjoy this dish cold. Serve with grilled shrimp skewer or grilled chicken breast. 

Cookin' Greens Tarami Pad Thai
Serves 4
Write a review
Prep Time
25 min
Cook Time
7 min
Total Time
32 min
Prep Time
25 min
Cook Time
7 min
Total Time
32 min
  1. 3 cups (300g) of Cookin' Greens Chopped Kale or Spinach ( frozen)
  2. 12 oz. (340 g) kelp noodles or brown rice noodles
  3. 2 cups purple cabbage, shredded
  4. 1 bunch green onions, chopped
  5. 1 bunch cilantro, chopped (reserve a little for garnish)
  6. 1 cup bean sprouts (washed/pat dry)
  7. 2 cups carrots, shredded
Dressing Ingredients
  1. 1 cup cashews
  2. 1 inch ginger root
  3. 1 clove garlic, chopped
  4. 1/2 red chili pepper, chopped
  5. 1-2 dates, chopped
  6. 1 1/2 tbsp tamari
  7. 2 limes, juiced
  8. 1 tsp turmeric
  9. 10 coriander seeds
  10. 1 tbsp olive oil
  11. 1 1/2 cups water
  1. In a large skillet, from frozen, add Cookin’ Greens and follow stove-top preparation instructions on package. Set aside to cool.
  2. Shred purple cabbage and carrot. Chop green onion and cilantro. Wash bean sprouts.
  3. In a large pot boil water. Cook kelp noodles or brown rice noodles according to package instructions.
  4. Add all dressing ingredients to blender and puree until smooth, about 60 seconds.
  5. In a large serving bowl, add all ingredients, pour dressing on top. Mix well.
  6. Squeeze a few wedges of fresh lime on top prior to serving.
  7. Serve chilled or at room temperature.
Dietitian Notes :
  1. Low Calorie
  2. Gluten Free
  3. Dairy Free
  4. Vegetarian
Cookin' Greens
Connect with Us