Pad Thai Vegetable Noodle Salad

  2 rater(s)

The key to a successful Pad Thai is the sauce, and holy moly is this sauce one of the tastiest things we’ve ever made. The creamy almond butter provides a creamy foundation that is enhanced by the spicy, citrusy, and sweet flavors. You’ll absolutely love it!

Pad Thai Vegetable Noodle Salad
  • Prep Time:10m
  • Total Time:10m


For the Dressing

  • 5 tbsp. raw almond butter
  • 1 1/2 tsp. freshly squeezed lime juice
  • 1 1/2 tsp. raw agave syrup
  • 1/2 c tomato, diced
  • 2 cloves garlic, minced
  • 2 tbsp. coconut aminos
  • 5 tbsp. filtered water (or more to reach desired consistency)
  • 1/4 tsp. red pepper flakes
  • 1 tbsp. grade A maple syrup
  • 1/2 tsp. sea salt
  • 1/2 tsp. ground coriander seed

For the Salad

  • 1 small zucchini, peeled and spiralized
  • 1/2 cucumber, peeled and spiralized
  • 1 c cherry tomatoes, halved
  • 1 small carrot, peeled and julienned
  • 1/3 c green onion, finely chopped
  • 1/3 c cilantro, finely chopped
  • 1/4 c alfalfa sprouts
  • lime wedges, for serving


  1. To make the dressing, add all of the ingredients to a blender and blend until smooth. You may need to add a little more water to reach your desired consistency.
  2. You\'ll have extra dressing, which you can store in the fridge in a jar for up to one week. Keep in mind that it will thicken in the fridge, but you can always add a little water as needed to thin it out.
  3. To make the salad, combine all of the ingredients, except the lime wedges, in a large salad bowl. Dress the salad with your desired amount of dressing and toss to coat all of the ingredients.
  4. Serve and enjoy.


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