- 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
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!
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.
- 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.
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