OMG you guys, this sauce. I ate so much of it off the spoon as I was prepping to photograph this dish that I was worried for a second that there wouldn’t be enough left.

Seriously, it is SO GOOD. Creamy almond butter, tart lime juice, fresh ginger and garlic, and tons of sriracha.

When did you first have pad Thai? I was in college. There was a restaurant (named Pad Thai, natch) that was the place to see and be seen. I spent countless nights there with my friends, chowing down on fresh Thai rolls and big bowls of noodles.

I still adore pad Thai, but I don’t eat it that often these days. I don’t love how I feel after all those noodles! I know, I know, I could just have a small portion. But really… I’m going to eat the whole thing.

That’s yet another reason why I love my spiralizer. We can pour that delicious pad Thai sauce all over a big bowl of zucchini noodles, shredded carrots, chopped broccoli, and snow peas and call it dinner!

I also added scallions, cilantro, and chopped almonds, just to be fancy.

You can really use whatever vegetables you have on hand for this raw pad Thai. If you want to make it a bit more substantial, add some cubed tofu, or even avocado. You could also top it with cooked shrimp, but then of course it wouldn’t be raw or vegan. Take it in any direction that makes you happy.

Raw Pad Thai with Spicy Almond Sauce

Tamarind paste, a staple in Thai cooking, has a distinct sour flavor. You can in well stocked supermarkets. I got mine at Whole Foods. I made it optional here, but I highly recommend you seek it out! It's only a couple of dollars, and it will keep for a long time.

Servings 4

Author Turnip the Oven

Ingredients

For the Spicy Almond Sauce

1/4 cup almond butter
1/4 cup freshly squeezed lime juice
1 tablespoon tamarind paste optional
1 tablespoon minced fresh ginger
1 garlic clove minced
1-2 teaspoons sriracha or to taste
Pinch of salt
1/4 cup water

For the Pad Thai

6 cups spiralized or peeled zucchini about 2-3 zucchini
1 cup shredded carrots about 2 carrots
1 cup thinly sliced red cabbage
1 cup chopped broccoli
1 cup chopped snow peas
1/2 cup chopped scallions
1/2 cup chopped almonds
1/2 cup chopped cilantro

Instructions

To make the sauce, combine the almond butter, lime juice, tamarind paste (if using), ginger, garlic, and sriracha in a food processor and blend until smooth. Taste and season with salt. Thin with water until it is a thick but pourable sauce.
To make the salad, combine the zucchini, carrots, cabbage, broccoli, and snow peas in a large bowl. Pour half the dressing over the vegetables and toss to coat. Add more dressing as necessary. Sprinkle with the scallions, almonds, and cilantro and serve.

Comments

Liz @ I Heart Vegetables says

November 4, 2015 at 7:39 am

I’m always looking for new ways to use my spiralizer! This looks so good!
- barb says
  
  December 21, 2015 at 4:30 pm
  
  Can you recommend a good spiralizer?
  - Lucy Baker says
    
    December 21, 2015 at 9:09 pm
    
    I love the Paderno!
    - barb says
      
      January 17, 2016 at 3:20 pm
      
      Thanks! I’ll look for it.
Rebecca @ Strength and Sunshine says

November 4, 2015 at 11:05 am

Love pad thai! Love that you used almond too instead of peanut! Such a great dish!
Kaitlin says

November 4, 2015 at 1:45 pm

Luce–when you say “spicy” how many College Pad Thai stars does that equate to? 😉 This looks so yummy! I’m definitely going to have to try it out. I <3 the spiralizer.
- Lucy Baker says
  
  November 4, 2015 at 1:55 pm
  
  Thanks Kait! Hmmm, I would say 2 stars, if you go with the 2 tsp of sriracha. But use more if you like! xo
Bethany @ Athletic Avocado says

November 4, 2015 at 5:29 pm

This is a great tasty an healthy take on pad thai! Im loving the spicy almond sauce, its making me drool at the moment!
Sol says

November 4, 2015 at 6:02 pm

A raw Pad Thai without the noodles? I wonder what would the taste like. Interesting.
Kelly @ TastingPage says

November 4, 2015 at 10:34 pm

I love my spiralizer too and think I need to get it out to make this recipe. Looks wonderful!
Rachel @ Simple Seasonal says

November 4, 2015 at 11:43 pm

This looks so crunchy and full of flavor! I love pad Thai, and this is such a fresh take on it!
Trish says

November 9, 2015 at 1:23 pm

Lucy, this looks delicious! Anything with peanut sauce and I’m sold.
Veronique says

November 10, 2015 at 9:57 pm

found your blog via Cup of Jo..I made this dish for dinner tonight…FAVORITE new recipe hands down..the sauce’s flavor is delicioso! Thanks!
- Lucy Baker says
  
  November 10, 2015 at 10:55 pm
  
  Thank you so much Veronique! I’m so glad you enjoyed it. I’m obsessed with the sauce too! It makes a great dip for carrot sticks!
Olivia says

December 13, 2015 at 4:40 am

This looks like a beautiful, simple creation of the raw pad thai 🙂

The photo’s are gorgeous as well <3
Katherine says

August 19, 2017 at 2:10 am

Hi Lucy,

I absolutely love your Raw Pad Thai with Spicy Almond Sauce recipe here. Its just amazing!

I would also love to feature it in our website Greenthickies. Would it be all right if I used one image for it? I will not be posting the actual recipe, but only one image, title, a small quote and then link directly back here. Would it be okay?

Thanks 🙂
- Lucy Baker says
  
  August 19, 2017 at 8:26 am
  
  Sure, thank you!
  - Katherine says
    
    August 23, 2017 at 10:59 am
    
    Thanks back Lucy! 😀