Spiralized carrots and zucchinis make the perfect noodles in this recipe for raw Pad Thai. The zucchini is soft, the carrots have just a little bit of bite to them, and it's all topped with a creamy, spicy sauce that you'll want to put on everything. This is a light, flavorful meal that's great for lunch!

Raw Zucchini Pad Thai [Vegan]





For the Pad Thai:
  • 3 zucchinis, spiralized or julienned
  • 3 carrots, spiralized or grated
  • 2 cup red cabbage, finely sliced
  • A handful radishes, sliced
  • 1 whole bell pepper, sliced
  • 1 whole tomato, chopped
  • 1/4 red onion, finely sliced
  • A handful cilantro, chopped
  • A handful green onions, sliced
For the Sauce:
  • 1/2 cup coconut milk
  • Juice from 1 lime
  • 1 tablespoon apple cider vinegar
  • 2 tablespoon olive oil
  • 2 tablespoon almond butter
  • 1 garlic clove, minced
  • 1-inch piece ginger, minced
  • 2 teaspoons tamari
  • 2 teaspoons coconut sugar
  • 1 Thai red chili
  • 1/4 teaspoon sea salt


  1. Toss together all the vegetables except the cilantro and green onions.
  2. In a blender, food processor, or by hand combine all the ingredients for the sauce until smooth and creamy.
  3. Pour sauce over the vegetables and toss to combine, top with cilantro and green onion and serve.

Nutritional Information

Total Calories: 1164 | Total Carbs: 103 g | Total Fat: 78 g | Total Protein: 30 g | Total Sodium: 918 g | Total Sugar: 46 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.