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:ย
- 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:ย
- 1/3 cup peanut butter (regular & natural both work well)
- juice of 1 lime (about 3 tbsp)
- 2 tspย sesame oil
- 1 tsp sriracha
- 2 tspย soy sauce (*gluten-free if needed)
- salt & pepper to taste
- 4 tsp water
Instructions
- Mix the zucchini, carrot, pepper, cabbage, edamame, cilantro and cashews together in a large bowl.ย
- 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.
- Remove from heat. Taste the sauce and adjust accordingly if you like a little more spice or salt.
- 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
