Easy to make in 20 minutes, this spicy veggie dish combines colourful Zucchini and Squash Noodles with a creamy peanut dressing for a healthy raw lunch or dinner.
Add all ingredients for the sauce into a blender jar and blend until smooth. Adjust to taste, then put aside.
Make the vegetable noodles by spiralizing the zucchini, squash and carrots, then slice your bell pepper and red cabbage.
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.
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 topping.
Serving Size 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.