Raw Pad Thai Salad

About This Recipe

Raw pad thai made from zucchini noodles, carrots, bell peppers, and a creamy peanut butter vegan pad Thai sauce makes a healthy, easy, and veggie packed side dish, salad, or appetizer. Vegan, gluten free, and paleo and Whole30 with a few modifications.

Ingredients

• 3 large zucchini, spizalized into linguine noodles (900 grams)
• 2 cups shredded carrots (185 grams/2 large)
• 2 medium bell peppers, julienned (2 1/2 heaping cups/300 grams)
• 1 1/2 cups bean sprouts
• 1/2 cup packed cilantro, roughly chopped
• 3 green onions, chopped
• for serving: chopped peanuts, cilantro, bean sprouts...
• 4 1/2 tablespoons peanut butter
• 2 tablespoons coconut aminos
• 1 tablespoon rice vinegar
• 1 tablespoon lime juice
• 1 1/2 teaspoons tamarind paste
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground ginger
• 1/4 teaspoon red pepper flakes
• salt and pepper

Instructions

1. Make the pad thai sauce. In a small bowl or jar, combine the poeanut butter, coconut aminos, rice vinegar, lime juice, tamarind paste, garlic, ginger, red pepper flakes, and salt and pepper and mix to combine. Set aside.
2. Cut off ends of your zucchini and run through the spiralizer with using the linguine noodle shape attachment (mine is blade C on my Inspiralizer). Add to a large bowl with the shredded carrots, chopped bell peppers, and bean sprouts.
3. Pour sauce over the veggies and mix well to combine. Add the cilantro and green onion and mix one more time. Be careful not to overmix as the zucchini noodles will release water and thin out the sauce the more you mix. Top with some chopped peanuts and more cilantro to serve. Enjoy!