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raw pad Thai

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


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


  1. 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.
  2. 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.