This Raw vegan pad Thai uses zucchini noodles in place of rice noodles and gets topped with a spicy peanut butter dressing! 

Raw vegan pad Thai

Let’s talk pad Thai…specifically raw pad Thai. 

That’s right, this pad Thai is completely raw and requires no cooking at all! Now I know this isn’t a traditional pad Thai, (if that’s what you’re looking for then make sure to head over to my favourite vegan pad Thai recipe) but it’s a delicious way to enjoy a fresh and tasty “noodle” dish without any actual noodles or cooking involved!

And since we’re smack in the middle of zucchini season, I thought it would be the perfect time to make use of all the zucchinis available at the market this week! 

If you’ve never cooked with zucchini noodles (or zoodles as some like to call them)  before, they are pretty much a LIFE CHANGER. Seriously, you can use them in all sorts of dishes and as a noodle or pasta substitute. They’re low in carbs, high in fibre and vitamins, and a great way to sneak in some more veggies! 

You can cook heat zucchini noodles up in a pan with some sauce, or enjoy them raw. Both are delicious! In the case of this raw vegan pad Thai, we’re of course going with the raw option!

A few notes on this recipe:

This raw vegan pad Thai is super versatile and you can add pretty much any veggies you’d regularly enjoy in a salad! You can even use your spiralizer to spiralize different vegetables into noodles. I like to buy large carrots and spiralize them for this dish. 

I add in some edamame and cashew nuts for some protein, but if you’re looking to make this even more protein-rich you can some tofu (like this spicy baked peanut butter tofu) on top. Just remember that if you’re adding tofu the dish won’t be completely raw! 

I like my peanut butter sauce SPICY. So I tend to add a little extra spice on top of what the recipe calls for. Make sure to taste the peanut butter dressing before dressing the zucchini noodles and adding more spicy, sweet or saltiness to your liking! 

This raw vegan pad Thai is: 

  • Loaded with veggies 
  • Naturally gluten-free and keto friendly 
  • Makes the perfect refreshing “noodle” dish! 
Raw vegan pad Thai

If you are preparing this Raw vegan pad Thai ahead of time, make sure to store the dressing separately and dress when you are ready to eat! 

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Raw vegan pad Thai

Raw vegan pad Thai

  • Author: Jess
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 24 servings 1x
  • Category: Main
  • Method: Mix
  • Cuisine: Thai


Zucchini noodles and veggies come together to make this light & fresh pad Thai that is completely raw and vegan!



Pad Thai: 

  • 3 large zucchinis, spiralized
  • 1 large carrot, spiralized or grated
  • 1 red pepper, sliced thinly
  • 1/2 cup red cabbage, shredded
  • 1 cup edamame beans, cooked according to package directions
  • 1 handful cilantro, chopped
  • 4 tbsp roasted cashews


  • 1/3 cup peanut butter (regular & natural both work well)
  • juice of 1 lime (about 3 tbsp)
  • 2 tsp sesame oil
  • 1 tsp sriracha
  • 2 tsp soy sauce (*gluten-free if needed)
  • salt & pepper to taste
  • 4 tsp water


  1. Mix all the raw pad Thai ingredients together in a large bowl. Set aside
  2. In a small saucepan, heat the peanut butter on low until melted. Then add in the rest of the sauce ingredients, stirring until smooth and creamy.
  3. Remove from heat. Taste the sauce and adjust accordingly if you like a little more spice or salt.
  4. Toss the dressing onto the raw pad Thai and serve!


I use this spiralizer to make my zucchini noodles.

Store the raw pad Thai and dressing separately in the fridge and add the dressing when you’re ready to enjoy!


  • Serving Size: 1 bowl
  • Calories: 284
  • Sugar: 9g
  • Fat: 18g
  • Saturated Fat: 3g
  • Carbohydrates: 24g
  • Fiber: 7g
  • Protein: 13g

Keywords: Raw vegan recipes, zucchini noodle recipes, zoodle recipes

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