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.
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.
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.
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.
This Raw Pad Thai Salad transforms spiral‑cut vegetables into vibrant “noodles,” delivering vegan, gluten‑free pad‑Thai flavor without turning on the stove.
Take out all vegetables, herbs, and sauce ingredients, setting up a clean cutting board and spiralizer.
Spiralize zucchini and carrots; slice bell pepper into matchsticks.
Place zucchini and carrot spirals in a colander, sprinkle with a pinch of salt, and let stand 5 minutes.
Add all sauce ingredients to a jar, starting with 2 tbsp water. Shake until smooth; thin with extra water if needed.
Pat vegetables dry, transfer to a large bowl, add sprouts and bell pepper, and pour over sauce.
Add chopped herbs and peanuts, then toss gently until every strand gleams.
Divide among bowls and garnish with extra peanuts and lime wedges if desired.
Raw Pad Thai Salad celebrates the joy of heat‑free cooking, channeling street‑food excitement into a bowl of crisp, living color. Each bite layers bright lime, toasty peanut depth, herbaceous perfume, and the natural sweetness of summer produce. It is proof that “fast food” can be nourishing, energizing, and downright beautiful.
Serve this salad as a light main with chilled sparkling water spiked with lime, or pair it with grilled tofu skewers for extra protein. It also makes a stellar potluck offering—tuck sauce in a jar and toss just before serving to maintain crunch. For a heartier meal‑prep lunch, add edamame or baked tempeh cubes.
Store any dressed leftovers in an airtight glass container for up to 24 hours. The vegetables will soften slightly and take on a quick‑pickle quality that many find irresistible. If you anticipate storing longer, keep sauce separate and mix right before eating.
Tried the recipe? Snap a photo, tag #RawPadThaiSalad, and share how you personalized the dish—did you sprinkle chili flakes for fire or swap in almond butter? Your creativity fuels the community, so drop tips, questions, or flavor riffs in the comments. Happy crunching!