This recipe for Raw Pad Thai is a noodle-free version of a pad Thai that requires no cooking. Think of it as a healthy vegan Pad Thai salad that is perfect for a light lunch, dinner or side!

Raw pad Thai in a white bowl with wooden chopsticks on the side

Pad Thai made with zucchini noodles

Let’s talk pad Thai! I’m a big fan of a traditional Pad Thai, but if you’re looking for something a little more light and fresh then this Raw Pad Thai recipe is perfect for you! This recipe was inspired by a Raw Pad Thai I had at a little cafe in Tulum.

This no-noodle Pad Thai requires no cooking at all! While you can cook the zucchini noodles too I prefer this recipe completely raw to enjoy it as more of a salad. Cooking zucchini noodles can also be tricky because they release a lot of water and can leave your Pad Thai wet and soggy. If you prefer a no-noodle cooked Pad Thai, then make sure to try this Spaghetti Squash Pad Thai recipe!

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! 

Why you’ll love this recipe

  • It’s loaded with veggies, so it’s basically like enjoying a large salad
  • Naturally gluten-free, vegan, refined sugar-free and keto-friendly 
  • Makes the perfect refreshing “noodle” dish! 

Ingredient list

A flat lay of carrots, zucchini, peppers, cabbage, edamame, cashews and peanut sauce in bowls

  • Zucchini: the zucchini gets spiralized into “noodles” for this recipe. Another option is to use a food processor attachment that can slice the zucchinis.
  • Carrot: I spiralize these too, but you can also shred them.
  • Red Pepper: any coloured pepper will work here, feel free to use a mix!
  • Purple Cabbage: finely shredded for taste and colour.
  • Edamame: to add some protein and texture to the salad. (These technically are cooked so they’re not too hard-feel free to omit to make this salad *truly* raw)
  • Cilantro: for flavour. Thai basil would also work well here.
  • Cashews: for some crunch. You can substitute peanuts
  • Peanut sauce: to top the salad.

Step-by-step instructions

Spiralize, shred and slice all the veggies then add them to a large bowl with the edamame and cashews.

Spiralized zucchini, carrots, peppers, purple cabbage, edamame and cilantro in a bowl

Mix all the peanut sauce ingredients together in a bowl until smooth and runny. The sauce should be thin enough to pour over the salad easily.

A hand pouring peanut sauce into a bowl on vegeteables

Add the sauce to the bowl of Raw Pad Thai and toss until evenly coated. Serve topped with some cashews, lime and cilantro.

A bowl of spiralized zucchini and carrots topped with edamame and cilantro

Expert tips

  • A stand spiralizer like this one tends to work better than most handheld spiralizers. If you don’t have a spiralizer, you can use an attachment on your food processor to shred the veggies. It will be just as delicious!
  • If you want to meal prep this recipe, leave the dressing on the side and only dress when you are ready to eat.
  • Want to add some protein to this dish? Try adding some tofu satay or peanut butter tofu.
  • Store leftovers in the fridge for up to 3 days.

More recipes you may like

Two bowls of raw pad Thai made of spiralized zucchini topped with edamame

If you tried this Raw Pad Thai or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!

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Raw pad Thai in a white bowl with wooden chopsticks on the side

Raw Pad Thai

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Jessica Hoffman
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 2–4 servings 1x
  • Category: Main
  • Method: Mix
  • Cuisine: Thai
  • Diet: Vegan
Print Recipe

Description

Zucchini noodles and veggies come together to make this light and fresh Raw Pad Thai that is topped off with a spicy peanut butter sauce!

Ingredients

Scale

Raw 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

Dressing: 

  • 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

Instructions

  1. Mix the zucchini, carrot, pepper, cabbage, edamame, cilantro and cashews together in a large bowl. 
  2. In a small saucepan, warm 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!

Notes

A stand spiralizer like this one tends to work better than most handheld spiralizers. If you don’t have a spiralizer, you can use an attachment on your food processor to shred the veggies. It will be just as delicious!

If you want to meal prep this recipe, leave the dressing on the side and only dress when you are ready to eat.

Want to add some protein to this dish? Try adding some tofu satay or peanut butter tofu.

Store leftovers in the fridge for up to 3 days.

Nutrition

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

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