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Home » Recipes » Raw Pad Thai with Jalapeño Almond Sauce

Raw Pad Thai with Jalapeño Almond Sauce

by Sarah McMinn / Posted: January 30, 2019 / Updated: August 5, 2020 / Disclosure: This post may contain affiliate links. Jump to Recipe Print Recipe Total Time: 25 mins

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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! 
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! 
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! 

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!

Finished recipe on a white plate

Disclosure: This post may contain affiliate links.

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.

Fresh vegetables on a wooden platter
Table of Contents show
Recommended Ingredients & Equipment
Benefits of Spiralizing Vegetables
How to Make Raw Pad Thai
Serving and Storing
Tips and Tricks
More Vegan Zucchini Recipes
Raw Pad Thai
Pad Thai
Dressing

Recommended Ingredients & Equipment

This recipe is light, refreshing, and delicious. You’re going to love the combination of zucchini with fresh vegetables and a Thai almond sauce. So good!

Here is everything you need.

Ingredients & Substitutions

  • Zucchini
  • Carrots
  • Red Bell Pepper
  • Bean Sprouts
  • Green Onion
  • Cilantro
  • Cashews
  • Lime
  • Thai Almond Butter - This is a blend of raw almond butter, lime juice, melted coconut oil, Nama Shoyu (raw soy sauce), cilantro, agave nectar, jalapeño, and garlic. Feel free to taste and adjust seasoning to your liking.

Recommended Equipment

Most importantly, you will need a spiralizer. I love my spiralizer because:

  • They don’t take up a lot of room. Yay for tiny kitchens!
  • They are simple to master.
  • And they turn almost any vegetable into beautiful ribbons or noddles.

In addition to a spiralizer, you will also need a food processor, a large salad bowl, and basic kitchen utensils. (<<affiliate links)

Check out the full list of my recommended kitchen tools and gadgets.

Spiralized noodles in a white dish

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.

Finished recipe on a white plate

Disclosure: This post may contain affiliate links.


How to Make Raw Pad Thai

Step One: Prepare the Vegetables

This salad is made with a base of vegetables. To prepare them start by spiralizing the 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.

Shred the carrots. Chop the red bell peppers and onions. De-stem and mince 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. (<<affiliate link)

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 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.

Finished recipe on a white plate

Serving and Storing

Serving - 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.

Storing - 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

  1. The almond butter sauce is quite spicy. If you are sensitive to spice, reduce the amount of jalapeño or omit it altogether.
  2. Because this is raw, it's important to use the best vegetables. Make sure they are healthy, perfectly ripe, and unbruised.
  3. Wait to toss together the Pad Thai and sauce until ready to serve to prevent soggy vegetables.
Raw Pad Thai on white plate

More Vegan Zucchini Recipes

  • Vegan Zucchini Fritters
  • Mexican-Style Stuffed Zucchini Boats
  • Double Chocolate Zucchini Muffins
  • Classic Zucchini Bread
  • Vegan Zucchini Noodle Lasagna
Raw Pad Thai on white plate

Raw Pad Thai

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! 
5 from 2 votes
Print Pin Rate
Prep Time: 25 minutes minutes
Total Time: 25 minutes minutes
Servings: 2 people
Calories: 371kcal
Author: Sarah McMinn

Ingredients

Pad Thai

  • 1 large zucchini
  • 1 small carrot, shredded
  • ½ small red bell pepper, thinly sliced
  • ¼ cup bean sprouts
  • 2 green onions thinly chopped (plus more for garnish)
  • 2 tablespoon fresh cilantro chopped (plus more for garnish)
  • 2 tablespoon cashews
  • 1 lime, cut into wedges

Dressing

  • ¼ cup raw almond butter
  • ¼ cup water
  • ½ fresh lime
  • 1 tablespoon coconut oil melted
  • 1 tablespoon Nama Shoyu (raw soy sauce)
  • 1 tablespoon cilantro leaves, chopped
  • 1 teaspoon raw agave nectar
  • ½ small jalapeño chopped
  • 1 clove garlic
US Customary - Metric

Instructions

  • 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!

Notes

Serving and Storing - 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.
Recipe Tips
  1. The almond butter sauce is quite spicy. If you are sensitive to spice, reduce the amount of jalapeño or omit it altogether.
  2. Because this is raw, it's important to use the best vegetables. Make sure they are healthy, perfectly ripe, and unbruised.
  3. Wait to toss together the Pad Thai and sauce until ready to serve to prevent soggy vegetables.

Nutrition

Calories: 371kcal | Carbohydrates: 20g | Protein: 10g | Fat: 29g | Saturated Fat: 8g | Sodium: 38mg | Potassium: 778mg | Fiber: 7g | Sugar: 10g | Vitamin A: 6015IU | Vitamin C: 57.2mg | Calcium: 154mg | Iron: 2.7mg
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Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the 4-Week Vegan Meal Plan.

Follow me on Instagram, Facebook, and Pinterest and read more about me here.

Reader Interactions

Comments

  1. all Hungry says

    December 21, 2023 at 6:13 am

    A quick and delightful meal that's as nourishing as it is delicious.

    Reply
  2. Kathy says

    July 14, 2023 at 2:32 pm

    5 stars
    Wonderful. I was extra hungry so I added kale and snow peas. I will have again soon. Jalapeno's are all different - so in may case 1/2 was not enough. I used 1/2 of a large one, but will add the other half to the next serving. Fun to use the items just harvested from the garden.

    Reply
  3. Jess Karma says

    June 03, 2020 at 2:33 pm

    5 stars
    This is my second go at this recipe - it's that good! I omitted the water from the sauce completely this time, though. Since the zucchini gives off its own liquid, this minimized the soupiness that occurred last time.

    Reply
    • Kathy says

      July 14, 2023 at 2:35 pm

      I cut my zucchini first and by the time I got past all distractions and ready to add I just squeezed out the excess water with my hands. I think the size of the zucchini will also impact how much water wants to release.

      Reply
  4. Margaret says

    August 11, 2015 at 12:50 am

    I have been raw vegan for three months now. I found your site while looking for a raw nutella recipe. I have also been looking for raw Thai recipes like this one. Do you happen to have a recipe for raw pad see ew ? Ps my three-year-old daughters name is also Eden I thought that was pretty cool. Can't wait to try this recipe!!!

    Reply
  5. Cyndi says

    April 30, 2014 at 8:18 am

    I made this for my not-so-raw-loving husband. He wanted more! It is a hit in our house for sure. I made the dressing to toss over shredded veggies last night by request from my husband. He is hooked. THANK YOU!

    Reply
  6. Willis Cherrie says

    May 28, 2013 at 12:34 pm

    Now that is going to be my favourite meal, my kids actually love it aswell. Thanks.

    Reply
  7. Tony Nguyen says

    May 22, 2013 at 9:06 am

    This is definitely one of my favourite Thai dish, I love this so much and I love to try your recipe soon, it looks so yummy.

    Reply
  8. Thess says

    May 11, 2013 at 4:27 pm

    Oh, I love Pad Thai - makes me long for Thailand and the endless beaches over there. Great recipe 🙂

    Reply
    • Sarah says

      May 12, 2013 at 3:54 pm

      I want to go to Thailand! Bring me with you next time you go 🙂

      Reply
  9. jodye @ chocolate and chou fleur says

    May 10, 2013 at 1:47 pm

    Yum! I love the flavors of Pad Thai, but I'm not so keen on noodles. This sounds like the perfect alternative for me! Thanks for a beautiful recipe!

    Reply
    • Sarah says

      May 10, 2013 at 4:47 pm

      Your welcome Jodye! I hope you like it!

      Reply
  10. The Raw Food Sisters says

    May 08, 2013 at 1:24 pm

    Looks and sounds delicious! We are looking for dinner inspiration and this one is saved as a must try 🙂

    Reply
    • Sarah says

      May 09, 2013 at 12:27 am

      Great! Let me know what you think.

      Reply
  11. Johanna says

    May 07, 2013 at 7:56 pm

    That looks great, and so much easier than a raw pad thai i've made before. It used fresh coconut, and tamarind that I had process from the the pulp.

    Cheers!

    Reply
  12. Joy//For the Love of Leaves says

    May 07, 2013 at 7:04 pm

    I love pad Thai! This looks so good and relatively simple to make. I'm adding this to my recipes to try!

    Reply
    • Sarah says

      May 07, 2013 at 9:17 pm

      Great! Please let me know what you think!

      Reply
  13. Emma says

    May 07, 2013 at 5:51 pm

    This is just what I need right now. It's really warmed up here too so I was thinking a yummy crunchy but satisfying salad would be perfect. Thanks for sharing 🙂

    Reply
    • Sarah says

      May 07, 2013 at 9:17 pm

      It really does the trick to cool one down!

      Reply
5 from 2 votes

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