A healthy and refreshing salad, this raw Pad Thai is made with zucchini noodles, carrots, bell peppers, and fresh herbs. All topped with a homemade jalapeño almond sauce for a delicious and hearty meal. Made in under 30 minutes!
This post was originally published 5/7/2013. Last updated 1/30/2019
Friends! We’ve done it. We’ve finished the 30-day cleanse! If you want a recap of the incredibly fresh and delicious recipes we’ve been eating this month, make sure to check out the Best of January highlights. My personal favorite is this Detox Salad.
But there is no reason to wait for a cleanse to be chowing down on a detox salad!
For my final recipe of the 2019 cleanse I’m bringing back an oldie; a recipe from nearly 6 years ago. Wouldn’t you say it is time to freshen up this beloved recipe?
Let’s take a look at the new and improved Raw Pad Thai.
One of the biggest reasons I love this raw Pad Thai is it gives me an opportunity to use my all-time favorite kitchen gadget – the spiralizer.
Why do I love the spiralizer?
- They are totally affordable. This one that I use is just $19.99 on Amazon!
- Spiralizers don’t take up a lot of room. Perfect for people (like me) with tiny kitchens.
- They are super simple to master.
- And they turn almost any vegetable into beautiful ribbons or noddles.
Just take a look at these zucchini noodles!
Benefits of Spiralizing Vegetables
Spiralizing vegetables allows people on all kinds of diets to enjoy pasta dishes.
Whether your raw, low carb, gluten-free, keto, or paleo, vegetable noodles offer comfort food without compromising on health. Some of my most popular recipes on this blog feature vegetable noodles such as my Mushroom Bolognese and Pesto Pasta (both made with zucchini noodles) and this Ginger Peanut Sweet Potato Noodles recipe.
If you’re new to spiralizing, check out this article on Spiralizing Vegetables Like a Pro to learn how and why we should spiralize all the vegetables.
How to make Raw Pad Thai
Like most things I do here on My Darling Vegan, this recipe is super simple to make!
As you might have guessed, we start by spiralizing our zucchini. Most spiralizers come with several different settings. For this recipe, look for your smallest setting as we want our noodles to be thin, resembling rice noodles.
Step one: prepare the vegetables.
That simply means:
- spiralize the zucchini
- shred the carrot
- chop the bell pepper and onions
- dice the cilantro
Once the vegetables are prepared, toss them together in a large salad bowl along with bean sprouts, cashews, and jalapeño (if using).
Step two: make the almond sauce.
Traditionally Pad Thai is tossed with a Thai Peanut Sauce but for this raw pad thai we are using raw almond butter. If you can’t find raw almond butter at your local grocery store, you can pick some up online. The almond butter, along with the remaining ingredients, is blended together in a small blender or food processor until smooth and creamy.
Step three: toss it all together and serve!
Toss the vegetables and raw almond sauce together until the Pad Thai is evenly coated. Top with green onions, cilantro, and fresh lime and serve.
Serving and Storing
- To serve, toss vegetables with almond sauce and divide between two plates. Top with garnish and lime wedges and serve immediately.
- Serve with Sweet Potato Spring Rolls or Teriyaki Mushroom Lettuce Wraps for a complete vegan and gluten-free Thai dinner.
- If you are not going to eat it right away or plan on having leftovers, store Pad Thai and Almond Sauce separately in the refrigerator.
- Eat leftover Pad Thai within 3 days. The sauce will remain good for up to 7 days.
Tips and Tricks
- The almond butter sauce is quite spicy. If you are sensitive to spice, reduce the amount of jalapeño or omit it altogether.
- Because this is raw, it’s important to use the best vegetables. Make sure they are healthy, perfectly ripe, and unbruised.
- Wait to toss together the Pad Thai and sauce until ready to serve to prevent soggy vegetables.
- If you’re looking for something more traditional, check out my Easy Vegan Pad Thai with Tofu.
I think that’s it! Are you ready to make this recipes? Let’s take a look at the recipe card below.
A healthy and refreshing salad, this vegan raw Pad Thai is made with zucchini noodles, carrots, bell peppers, and fresh herbs. All topped with a homemade raw almond sauce for a delicious and hearty lunch. Made in under 30 minutes!
Cuisine: Vegan, Raw
Keyword: Raw Pad Thai
Servings: 2 people
Calories: 371 kcal
Author: Sarah McMinn
- 1 large zucchini
- 1 small carrot, shredded
- 1/2 small red bell pepper, thinly sliced
- 1/4 cup bean sprouts
- 2 green onions thinly chopped (plus more for garnish)
- 2 tbsp fresh cilantro chopped (plus more for garnish)
- 2 tbsp cashews
- 1 lime, cut into wedges
Cut off the ends of the zucchini and discard. Using a spiralizer, spiralize the zucchini for the thinnest noodle. Place in a salad bowl. Shred the carrots and chop the red bell peppers. Toss them into the salad bowl along with bean sprouts, green onions, and cilantro. Mix to combine. Set aside.
In a blender or food processor combine all the ingredients for the dressing, blending until smooth. Pour over the Pad Thai and toss to coat.
Divide evenly between two separate plates and top with cashews and extra cilantro and green onions. Squeeze fresh lime juice over pad thai and enjoy!
Store leftover Pad Thai and Almond Sauce separately in the refrigerator. The undressed Pad Thai should be eaten within 3 days. The sauce will remain good for up to 7 days.