Description
A fresh and vibrant Raw Pad Thai Salad featuring spiralized zucchini noodles tossed with colorful vegetables and a tangy, nutty peanut sauce. This quick and healthy dish is perfect for a light lunch or dinner, offering all the classic Pad Thai flavors without cooking.
Ingredients
Scale
Vegetables
- 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
For Serving
- Chopped peanuts
- Cilantro
- Bean sprouts
Pad Thai Sauce
- 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
- Make the pad thai sauce. 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 thoroughly until smooth and well combined. Set the sauce aside to allow the flavors to meld.
- Prepare the vegetables. Cut off the ends of the zucchini and spiralize them using the linguine noodle shape attachment. Add the spiralized zucchini to a large mixing bowl. Add the shredded carrots, julienned bell peppers, and bean sprouts to the bowl.
- Toss the salad. Pour the prepared pad thai sauce over the mixed vegetables. Gently toss to coat the veggies, being careful not to overmix, as the zucchini noodles will release water and dilute the sauce. Add the chopped cilantro and green onions, and toss briefly one more time to combine.
- Serve and garnish. Plate the salad and top with chopped peanuts, extra cilantro, and additional bean sprouts as desired. Enjoy immediately for the freshest taste.
Notes
- Use fresh tamarind paste for authentic flavor; it can often be found in Asian grocery stores.
- Substitute coconut aminos with soy sauce if preferred, keeping in mind this may add gluten.
- For added protein, consider topping with grilled tofu or cooked shrimp.
- This salad is best consumed fresh to maintain the crunchy texture of the vegetables.
- Adjust red pepper flakes to taste depending on preferred spice level.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
Keywords: Raw Pad Thai Salad, raw vegan salad, zucchini noodles, peanut sauce, Thai salad, healthy dinner, no cook recipe
