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
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
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.