Best Raw Vegan Pad Thai With Zucchini + Spicy Peanut Sauce

Move over boring green salads, it’s time to devour this delicious raw vegan pad Thai with crunchy veggies, creamy sauce and flavorful toppings.

This beautiful salad bowl is loaded with colorful spiralized vegetables, offering a refreshing and low carb “noodle” experience sans the grains. 

It’s the perfect eye-catcher at any picnic, potluck or party, can be prepped in advance and takes just 20 minutes to make. Slathered in spicy, creamy and flavorful peanut sauce, everyone will devour these colorful vegetables in no time.

Before you try to hold us accountable here: we’ve been to Thailand, we know that this isn’t the real thing. And we’re the first people to say “noodles” when being asked what makes our top 3 favorite foods list!

Comforting, starchy and just so tasty, wheat or rice noodles make any day brighter — and can even be used to replace some of the veggies in this recipe. But we mainly wanted to share a fun way of including more fresh produce into everyone’s meals!

So, let’s reframe it like this: How about a delicious way to enjoy a fresh and tasty noodle dish that doesn’t require any cooking? 

Especially during spring and summer when we’re in the middle of zucchini season, whipping up an (almost) raw dinner makes perfect use of all the fresh produce that’s available this time of year!

A while ago, we already shared a recipe for black bean meatballs which were served over zucchini noodles (or “zoodles”), so you might have already seen us using this little trick to swap grain-based pasta for spiralized vegetables.

This is a great hack when you’re trying to cut back on calories or help your kids eat more veggies (texture can be crucial here!) but please don’t think that we’re carbophobic at all (exhibit one, two and three). 

top view of white table with three different-sized bowls containing spiralized zucchini, carrots and more veggies

What Is a Raw Pad Thai Salad?

Our raw pad Thai salad is made with spiralized zucchini, squash and carrot noodles instead of traditional rice noodles. This makes the dish really crunchy, refreshing and lower in calories compared to a traditional vegan pad Thai.

Complete with an easy homemade peanut butter dressing which adds some spice and authentic flavor, this colorful salad takes only 20 minutes from start to finish and is bursting with color and nutrients!

Why This Is the Best Raw Vegan Pad Thai

Fresh, crisp, vibrant and heavy on the veggies, this colorful raw vegan pad Thai just tastes freaking amazing — despite the fact that it’s pretty much 99% good old vegetables.

Let’s see what’s needed to make this plant-based recipe!

several bowls of spiralized squash, zucchini and carrot as well as sliced red cabbage and bell pepper on a table

Ingredients for Raw Vegan Pad Thai

  • Zucchini, Yellow Squash & Carrots — these are spiralized (or grated or thinly sliced) to create our raw veggie noodles.
  • Red Cabbage & Bell Peppers — more sliced vegetables to help us “eat the rainbow”; you can swap them for other varieties you like to eat in a Thai salad.
  • Sprouts, Green Onion & Cilantro — authentic and nutritious toppings for our healthy raw vegan pad Thai; don’t forget to sprinkle some cashews on top, too!
  • Peanut Butter Dressing — an easy 7-ingredient sauce that’s totally whole food plant-based and blended within seconds to be slathered on your veggie noodles. The healthy fats help vitamins A, E and K from the vegetables to be absorbed better!

For a little more substance, we love to add some baked tofu or tempeh on our crispy vegan Pad Thai — not taking the whole “raw” part all too seriously here.

How to Make the Best Raw Vegan Pad Thai 

Like most recipes on our blog, this one is so easy to make! It takes 20 minutes in total and if you don’t have a spiralizer on hand, there’s a sneaky way to work around that issue.

The main part of preparing our raw vegan pad Thai is to make the veggie noodles — zucchini, squash and carrots are spiralized, bell pepper, green onion and red cabbage thinly sliced.

Once you have this colorful base ready in a large bowl, blend your 7-ingredient homemade peanut butter dressing and pour it over your Thai salad! Give it a toss, add some delicious toppings and you’re ready to dig in.

By the way, if you don’t like the texture of the raw spiralized zucchini noodles all too much, you can simply sauté them in a pan for a few minutes so that the veggies become a bit more tender and soak up the peanut sauce even better.

Overall, this raw lunch or dinner is a rather low-calorie and low-carb option that offers a large volume of food and can aid in weight loss.

woman in white apron mixing spiralized raw vegetables in a large bowl with a fork and a spoon

Spiralizing Zucchini, Squash and Carrots

If you’re looking for a fun way to eat your veggies, look no further than spiralized zoodles! The best part is that you don’t necessarily need to buy a new kitchen tool to make them — a julienne peeler can create a similar result.

But for the best spiralized veggie experience, you can get a cheap spiralizer to create different noodle shapes out of zucchini, squash, carrots, cucumber, beets… pretty much almost anything!

It takes literally a couple of minutes to make these vegetable noodles which you can then enjoy raw or steamed, depending on your preferred texture. You can also use them to replace some wheat spaghetti in any recipe to sneak in some veggies!

woman in white apron standing in front of a large white bowl with raw vegan pad thai and pouring peanut butter sauce over the vegetables

Raw Pad Thai Salad Dressing

This creamy and easy peanut sauce is definitely the key to our delicious raw vegan pad Thai. Granted, the peanuts in peanut butter are always roasted or heated in some way, meaning the dressing isn’t technically fully raw.

But at the same time, we’re not looking to be dogmatic here anyway!

Anyway, our authentic spicy peanut butter sauce just calls for 7 basic vegan staple foods and a blender — if you don’t already have one, we highly recommend you get on board to be able to create a plethora of delicious plant-based meals!

A few seconds of blending and your peanut butter dressing is ready to be slathered on your spiralized veggies. Be sure to adjust the level of spiciness to your taste — the sweet, sour and salty balance of this dressing is heavenly but you need to be able to enjoy it without having tears rolling down your face (unless this is due to sheer amazement!).

By the way, this simple peanut butter sauce can be used to top so many different vegan bowls! So stay creative.

two bowls of colorful spiralized veggies topped with edamame, tofu and a creamy peanut butter sauce

Tips & Questions Around This Recipe

Before we get to the exact ingredients and instructions, here are some ideas for how to modify this recipe to make it suit your personal needs.

Try More Easy & Veggie Loaded Recipes

We love finding simple and tasty ways of eating more whole plant-based foods and making vegetables really palatable. Try these easy and delicious recipes next!

We hope you enjoy this savory, colorful and quite different salad experience. Let us know if you and your family liked it and whether you made any adjustments.

Have you tried our raw vegan pad Thai? Share with us in the comments below, rate our recipe and Pin it for later. You can also tag us on Instagram if you made it – we’d love to see your creations.

two bowls of colorful spiralized veggies topped with edamame, tofu and a creamy peanut butter sauce

Easy Raw Vegan Pad Thai

Yield: 2 servings
Prep Time: 20 minutes
Total Time: 20 minutes

Crunchy zucchini and squash noodles team up with other colorful veggies to create this light and fresh raw vegan pad Thai salad! Complete with an easy creamy peanut dressing to spice up your veggie dish, this quick, refreshing and low-calorie 20-minute recipe makes for the perfect raw lunch or dinner. We love adding some edamame or tofu for plant-based protein!


Raw Vegan Pad Thai

  • 2 green zucchinis
  • 1 yellow squash
  • 1 medium carrot
  • 1 red bell pepper
  • ½ cup red cabbage, shredded (35 g)
  • ½ cup mung bean sprouts (50 g)
  • 2 green onions, sliced
  • 2 tbsp fresh cilantro chopped
  • 2 tbsp cashews
  • 1 lime, cut into wedges

Spicy Peanut Sauce

  • 2 tbsp natural peanut butter
  • 2 tbsp soy sauce
  • 2 tbsp lime or lemon juice
  • 2 tsp ginger, grated
  • 2 cloves garlic
  • 3 dates, pitted
  • ½ tsp cayenne or red chili flakes
  • ½ cup water (120 ml)

Optional Toppings

  • Edamame beans
  • Baked tempeh
  • Tofu, baked or sautéed in soy sauce


  1. Add all ingredients for the sauce into a blender jar and blend until smooth. Adjust to taste, then put aside.
  2. Make the vegetable noodles by spiralizing the zucchini, squash and carrots, then slice your bell pepper and red cabbage. 
  3. Add all the veggies for your pad Thai salad into a large bowl and drizzle with your spicy peanut sauce. Mix well, then top with green onion, fresh cilantro, cashews and lime.
  4. Transfer into serving bowls and add any additional toppings of choice if you want a higher protein or calorie meal. Enjoy!


  • Wait to drown your raw pad Thai in peanut sauce until you’re ready to serve to prevent soggy vegetables.
  • Store the raw veggies separate from the dressing if you have any leftovers or want to use this recipe for meal prep; the spiralized noodles keep well for 3 days, the peanut butter sauce for one week in the fridge.
  • Have some kelp noodles on hand? Throw them in your raw pad Thai, they are a great addition!
  • Nutritional values were calculated without the optional toppings.
  • Find more tips & customization ideas in the article above!
Nutrition Information:
Yield: 2
Amount Per Serving: Calories: 326Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 837mgCarbohydrates: 46gFiber: 12gSugar: 23gProtein: 14g

Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed. Just focus on whole plant-based foods and eat until satiety!

Please rate & share if you like this!

Leave a comment on our blog or share on Pinterest or Instagram.

Alena sitting in a cafe with a bowl of fresh plant-based food and a glass of coffee in front of her

About Alena Handwritten FontAlena Schowalter is a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with her husband, she founded nutriciously in 2015 and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. She’s received training in the fields of nutrition, music therapy and social work. Alena enjoys discussions around vegan ethics, walks through nature and creating new recipes.

6 thoughts on “Best Raw Vegan Pad Thai With Zucchini + Spicy Peanut Sauce”

    • It usually doesn’t last that long in our household because it’s just way too delicious, sorry ;) I’d give it a couple of days.
      Thanks for stopping by!

  1. I finally tried this yesterday and this is a fantastic recipe! All the Thai flavors that your tastebuds will enjoy. I’m looking forward to trying more recipes that you share.

    Thank you!

  2. This recipe will become a staple for me. I followed this recipe exactly to the letter and I wouldn’t change a thing! With recipes like this, I can stick to my raw vegan lifestyle change. Delicious!

  3. Made this last night and it was AMAZING!
    I’m not a huge fan of raw veggie salads so we stir fried them all up and i think it was still perfect, just enough crunch. We swapped out the squash for snow peas, and the cashews for crushed peanuts cos thats what we had available. Also added satay marinated tofu for protein but next time i’ll just make extra sauce the day before and use that as a marinade because it is SO TASTY!!
    I’m definitely putting this into my meal plan!


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