Name: Raw Pad Thai Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Thai
Ingredients: 3 large zucchini, spiralized into linguine noodles (900 grams); 2 cups shredded carrots (185 grams, about 2 large); 2 medium bell peppers, julienned (about 2 1/2 heaping cups/300 grams); 1 1/2 cups bean sprouts; 1/2 cup packed cilantro, roughly chopped; 3 green onions, chopped; Chopped peanuts; Cilantro; Bean sprouts; 4 1/2 tablespoons peanut butter; 2 tablespoons coconut aminos; 1 tablespoon rice vinegar; 1 tablespoon lime juice; 1 1/2 teaspoons tamarind paste; 1/4 teaspoon garlic powder; 1/4 teaspoon ground ginger; 1/4 teaspoon red pepper flakes; Salt and pepper, to taste

Ingredients

3 large zucchini, spiralized into linguine noodles (900 grams)

2 cups shredded carrots (185 grams / 2 large)

2 medium bell peppers, julienned (2 1/2 heaping cups / 300 grams)

1 1/2 cups bean sprouts

1/2 cup packed cilantro, roughly chopped

3 green onions, chopped

Chopped peanuts, cilantro, and bean sprouts for serving

4 1/2 tablespoons peanut butter

2 tablespoons coconut aminos

1 tablespoon rice vinegar

1 tablespoon lime juice

1 1/2 teaspoons tamarind paste

1/4 teaspoon garlic powder

1/4 teaspoon ground ginger

1/4 teaspoon red pepper flakes

Salt and pepper to taste

Instructions

Step 1: In a small bowl or jar, combine the peanut butter, coconut aminos, rice vinegar, lime juice, tamarind paste, garlic powder, ground ginger, red pepper flakes, salt, and pepper. Mix well to create the pad thai sauce, then set aside.

Step 2: Trim the ends of the zucchini and spiralize them using the linguine noodle attachment. Place the zucchini noodles in a large bowl along with shredded carrots, julienned bell peppers, and bean sprouts.

Step 3: Pour the prepared sauce over the vegetables and gently toss to combine. Add the chopped cilantro and green onions, mixing carefully to avoid releasing too much water from the zucchini.

Step 4: Serve topped with chopped peanuts, additional cilantro, and extra bean sprouts for garnish. Enjoy immediately for the best texture and flavor.

Tips & Variations

Use a mandoline or vegetable peeler if you don’t have a spiralizer to create thin zucchini ribbons as a substitute for noodles.

Add grilled chicken, shrimp, or tofu for a protein boost and a heartier meal.

Adjust the heat by adding more or less red pepper flakes according to your taste.

For a nut-free version, substitute sunflower seed butter for the peanut butter and use tamari instead of coconut aminos if preferred.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The zucchini noodles may release water over time, so stir gently before serving. It’s best enjoyed fresh, but you can add a little extra lime juice or tamarind paste to brighten the flavors if needed before serving again.

FAQs

Can I make this salad in advance?

You can prepare the sauce and chop the vegetables ahead of time, but it’s best to toss them together just before serving to keep the zucchini noodles crisp and prevent them from becoming soggy.

What if I can’t find tamarind paste?

If tamarind paste is unavailable, substitute with an equal amount of lime juice and a teaspoon of brown sugar or dried tamarind concentrate if you have it. This will help mimic the tangy, slightly sweet flavor tamarind provides.