Raw Zucchini Noodle “Pad Thai”


Raw Zucchini Pad ThaiHappy zucchini season! My friend, Dave, is harvesting a bumper crop this year and if I didn’t know any better I’d swear he’s been feeding his plants steroids or growing some kind of crazy GMO zucchini. Take a look for yourself…

David Norling Zucchini

Dave’s bumper crop of zucchini!

Not that I’m complaining. I’m on a major vegetable kick right now and I’ve been eating a lot of zucchini. Usually I just stir-fry it and top it with salsa and fresh herbs, but last night I tried something different – Raw Zucchini Noodle Pad Thai.  I discovered this idea in a cookbook from the Hollyhock Canadian Learning Centre – Hollyhock: Garden to Table. You get all of the flavors of Pad Thai and an extra generous helping of vegetables in this clever dish (omit the fish sauce to make it 100% vegan).


I used the julienne blade on my mandolin to create these zucchini “noodles”

The Pad Thai “noodles” are actually long strands of thinly sliced zucchini, but the taste and texture are surprisingly very similar to real Pad Thai noodles.

A spicy, homemade peanut sauce transforms the “noodles” into an incredibly satisfying one-dish meal. Wow. I love this! What a great way to use up some of that bumper crop. Enjoy!

– Mary

Raw Zucchini Noodle Pad Thai
Recipe Type: Vegetarian (or vegan) Entree
Cuisine: Thai inspired
Author: A Passionate Plate – Adapted from the Hollyhock Cookbook
Serves: 3-4
In this clever dish, zucchini replaces the rice noodles used in Pad Thai. Omit the fish sauce from the ingredients for a 100% vegan, gluten-free meal.
  • 2 extra large or 12 small zucchini (enough to make 10 cups of noodles)
  • 4 Tbsp. coconut oil
  • 1 Tbsp. Thai red curry paste
  • 1 Tbsp. lime juice
  • 1 Tbsp. tamarind concentrate
  • 2 tsp. fish sauce (optional)
  • 1/2 tsp. salt
  • 1 cup chopped cilantro
  • 1 cup coarsely chopped dry roasted unsalted peanuts
  • 1/2 cup chopped mint
  • 1/2 cup green onion, thinly sliced
  • 1 small red bell pepper, thinly sliced
  • 2/3 cup creamy peanut butter
  • 1/4 cup water
  • 1 Tbsp. lime zest
  • 1 – 2″ piece lemongrass, thinly sliced
  • 2 Tbsp. minced ginger
  • 1 Tbsp. sriracha sauce
  • 2 cloves garlic
  • 6 Tbsp. lime juice
  • 3 Tbsp. agave
  • 3 Tbsp. tamari
  2. Use a spiralizer to cut the zucchini into angel hair threads, OR use the smallest setting on a mandolin, OR use a vegetable peeler to cut long strips of zucchini, then slice into thin noodles. You’ll need a total of 10 cups of noodles.
  3. Place the noodles in a large bowl.
  4. Heat the coconut oil over medium heat just until it liquifies. Remove from heat and stir in the red curry paste, lime juice and tamarind concentrate.
  5. Sprinkle salt over zucchini, then toss in the coconut oil mixture.
  6. Set aside, covered, for 30 minutes.
  8. Place the peanut butter, water, lime zest, lemon grass, ginger, sriracha sauce, garlic, lime juice, agave and tamari in a blender and process until smooth. The sauce will be quite thick.
  10. Drain most of the marinade off the zucchini noodles. Reserve the extra marinade and set it aside.
  11. Pour half of the peanut sauce over the zucchini and toss to coat. Toss in some of the reserved marinade to thin the peanut sauce if it is too thick.
  12. Toss in the cilantro, peanuts, mint, onion and bell pepper and serve immediately (at room temperature) with the extra peanut sauce on the side.



  1. LindySez says:

    I do both Mary, raw, I salt until it goes limp, then rinse and use, or saute it in some oil for a quick side…

  2. LindySez says:

    This sounds really good. I’ve been making Zucchini Spaghetti for a few years now, and I love Thai Food, so putting them together is a great idea.

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