Pad Thai Vegetable Noodle Salad

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 4-5 1x
  • Category: Sauce, Salad
  • Method: Raw, Blender
  • Cuisine: Asian, Vegan, Gluten-Free

This cold vegetable noodle salad is brought to life by this most delicious, creamy almond pad thai sauce. This sauce can be used over any salad, noodles, stir-fry, rice or roasted veggies.



For the Almond Pad Thai Sauce

For the Vegetable Noodle Salad (per person)

  • 1 small zucchini, peeled and spiralized
  • 1/2 cucumber, peeled and spiralized
  • 1/2 red bell pepper, julienned
  • 1 small carrot, peeled and julienned
  • 1/3 cup finely chopped green onion
  • handful of finely chopped cilantro
  • 3 tbsp raw cashews
  • squeeze of fresh lime juice


  1. To make the almond pad thai sauce, blend all the ingredients until smooth and creamy, adjusting the amount of water as needed to reach desired consistency. With 5 tbsp it will be quite thick, and can be used as a sauce or dip, add a bit more for a slightly thinner sauce that’s closer to a dressing. Note: it will thicken as it’s stored in the fridge and you can always add water later to thin as needed.
  2. To make the vegetable noodle salad, add all of the ingredients to a bowl and top with desired amount of pad Thai sauce.


  • The salad ingredients listed are for one person. Increase as needed depending on how many servings you want. The sauce makes 4-6 servings or more depending on how much you use.
  • You can use raw almonds as a replacement for almond butter. I don’t have an exact amount but I’d try 1/3 cup to start, you may need more or less water.
  • The sauce is quite spicy with just 1/4 tsp of red pepper flakes and it gets spicier once stored in the fridge. I wouldn’t recommend adding more. You can omit it if you don’t want it to be spicy.
  • The noodle salad gets wattery once stored so I would recommend only making it as needed or storing it separately from the sauce if making a larger batch. The sauce keeps well in the fridge up to 5 days so you can use it on a variety of dishes throughout the week.

Keywords: pad thai, almond butter, zucchini noodles, noodle salad