Raw pad thai made from zucchini noodles, carrots, bell peppers, and a creamy peanut butter vegan pad Thai sauce makes a healthy, easy, and veggie packed side dish, salad, or appetizer. Vegan, gluten free, and paleo and Whole30 with a few modifications.
Keyword Easy Vegan Pad Thai, Pad Thai Salad, Raw Pad Thai, Zucchini Noodle Pad Thai
Prep Time 15minutes
Total Time 15minutes
Raw Pad Thai Salad
3largezucchini, spizalized into linguine noodles (900 grams)
Make the pad thai sauce. In a small bowl or jar, combine the poeanut butter, coconut aminos, rice vinegar, lime juice, tamarind paste, garlic, ginger, red pepper flakes, and salt and pepper and mix to combine. Set aside.
Cut off ends of your zucchini and run through the spiralizer with using the linguine noodle shape attachment (mine is blade C on my Inspiralizer). Add to a large bowl with the shredded carrots, chopped bell peppers, and bean sprouts.
Pour sauce over the veggies and mix well to combine. Add the cilantro and green onion and mix one more time. Be careful not to overmix as the zucchini noodles will release water and thin out the sauce the more you mix. Top with some chopped peanuts and more cilantro to serve. Enjoy!
zucchini noodles release water as they sit. If you make this ahead of time or as it sits in you fridge for a few days, the sauce will thin out some. It still tastes great, you will just have some liquid at the bottom of your bowl.