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Raw Zucchini Coconut Pad Thai

Recipe by Vegan Recipes and Vibes @veganrecipesandvibes

Raw Zucchini Coconut Pad Thai
Raw Zucchini Coconut Pad Thai

Yield: 4 servings | Prep time: 20 minutes | Cook time: 0 minutes | Total time: 20 minutes


This light, fresh, majorly healthy vegan raw zucchini coconut Pad Thai might just become your favorite raw dish! This is low in calories and high in protein. It's part of my new cleanse regimen of cutting out soy, sugar, gluten, and oil from my diet. After eating a bowl of these vegan zoodles, I felt satisfied, energized, and not bloated in the slightest. This recipe is also super customizable (you can really use any veggies you want). Not a fan of raw recipes? Try the vegan coconut Pad Thai sauce on cooked rice or stir-fry noodles!

Noodle Ingredients:

  • 4 zucchini

  • 2 small carrots

  • 2 cups of coleslaw cabbage mix

  • 1/4 cup peanuts, crushed

  • 1/4 cup cilantro, chopped

  • 1/2 cup sprouts (optional)

  • 4 tbsp hemp seeds (optional)

Coconut Pad Thai Sauce Ingredients:

  • 1/2 cup light coconut milk

  • 4 tbsp natural peanut butter

  • 2 tbsp soy sauce (for a soy-free version, use coconut aminos)

  • 2 tsp Sriracha (for a sugar-free version, use garlic chili sauce)

  • 2 tsp fresh ginger (or 2.5 tsp ginger powder)

  • 2 tbsp fresh lime juice


  • First prep your veggies: spiralize the zucchini into noodles, and grate or shred the carrots.

  • Combine all the noodle ingredients in a large mixing bowl (zucchini, carrot, cabbage mix, peanuts, cilantro, sprouts, hemp seeds).

  • Next, combine all the sauce ingredients in a small mixing bowl. Whisk until the sauce is smooth.

  • Pour the sauce over the veggies, and mix until all the veggies are evenly coated.

  • Dish up and top with extra cilantro and peanuts.


Tips and Tricks:

  • If you don't have a spiralizer, check out this helpful video for cutting zucchini noodles! I like going the "pappardelle" route which only uses a vegetable peeler. You can sometimes find raw pre-cut zoodles at your grocery store.

  • DO NOT use frozen & thawed zucchini noodles. They become one big watery mush pile.

  • This gets better the longer it sits. I like to make this recipe the night before and let it sit in the fridge overnight, then let it cool to room-temp before eating.

  • If you're not a fan of raw recipes, try this with cooked stir-fry noodles.

  • Store in an air-tight container in the fridge for up to 5 days.

Nutrition & Servings: (calculated by MyFitnessPal)

  • Servings: yields about 4 servings

  • Calories: 235

  • Total Fat: 15g

  • Carbs: 18g

  • Protein: 10g

^ Nutrition facts include the ingredients listed above. Nutrition facts may change slightly if different quantities of ingredients are used or added.

Tag me on Instagram @veganrecipesandvibes


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