Introduction
It’s a blazing hot day, and even thinking about switching on the stove has you grabbing the nearest fan. Enter Raw Pad Thai Salad – spiral‑cut vegetables drenched in a sweet‑savory peanut‑lime dressing. It delivers the nostalgic flavor of your favorite street‑cart pad Thai while keeping every ingredient crisp, cool, and bursting with color. Ten minutes, one bowl, zero heat – just pure, refreshing crunch.
The Origins of Raw “Pad Thai”
Traditional pad Thai is a stir‑fried noodle dish from Thailand, tossed in a tamarind‑sweetened sauce and finished with peanuts, lime, and herbs. Our raw rendition keeps the soul of the classic – tang, sweetness, and nutty depth – while replacing rice noodles with ribbons of zucchini, carrot, and bell pepper. It is a love letter to Thai flavor and modern plant‑forward cooking, proving you can channel wok‑fire magic with nothing more than a spiralizer and a whisk.
Unique Ingredients That Shine
Spiral zucchini and carrot create a light base that soaks up the dressing yet stays pleasantly firm. Red bell pepper strips add juicy crunch and vivid color. Bean sprouts lend classic take‑out texture and an extra protein boost. A creamy peanut and lime sauce – brightened with a hint of maple and rice‑vinegar tang – coats every strand. Fresh basil and cilantro shower the salad with garden aroma, while chopped peanuts top each bite with a satisfying snap.
Cooking Techniques That Make a Difference
There is no cooking – only thoughtful prepping. Spiralizing maximizes surface area for sauce absorption and turns everyday veg into noodle stand‑ins. A quick massage of salt softens the vegetables slightly, marrying flavors in minutes. The sauce is shaken vigorously in a jar for a glossy, emulsified pour. Assembly is as simple as toss and serve, ensuring peak crunch factor.
Raw Pad Thai Salad with Crunchy Veggies & Tangy Peanut Sauce
Description
This Raw Pad Thai Salad transforms spiral‑cut vegetables into vibrant “noodles,” delivering vegan, gluten‑free pad‑Thai flavor without turning on the stove.
Ingredients for Raw Pad Thai Salad
Peanut Sauce
Instructions
Preparation of Ingredients
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Gather Your Produce
Take out all vegetables, herbs, and sauce ingredients, setting up a clean cutting board and spiralizer.
Prepping stations keep raw recipes fast and tidy. -
Spiralize and Slice
Spiralize zucchini and carrots; slice bell pepper into matchsticks.
Aim for noodle‑length strands so the salad twirls like pasta. -
Salt and Drain
Place zucchini and carrot spirals in a colander, sprinkle with a pinch of salt, and let stand 5 minutes.
This draws out excess moisture, preventing watery dressing. -
Shake the Peanut Sauce
Add all sauce ingredients to a jar, starting with 2 tbsp water. Shake until smooth; thin with extra water if needed.
A mason jar eliminates whisk cleanup and ensures emulsification. -
Assemble the Salad
Pat vegetables dry, transfer to a large bowl, add sprouts and bell pepper, and pour over sauce.
Dry veg ensures the sauce clings instead of slipping off. -
Toss and Finish
Add chopped herbs and peanuts, then toss gently until every strand gleams.
Use tongs to avoid breaking delicate veggie “noodles.” -
Serve Immediately
Divide among bowls and garnish with extra peanuts and lime wedges if desired.
Crunch peaks within the first hour—serve fresh for best texture.
Note
- Taste the sauce before pouring and adjust lime or maple syrup to hit your ideal sweet‑tang balance.
- Swap sunflower butter for peanut‑free households while keeping the same measurements.
- A julienne peeler works if you lack a spiralizer—texture will be thinner but still delicious.
- Leftovers keep up to 24 hours in the fridge; the vegetables will soften but flavors deepen overnight.
