Equipment
Ingredients
Noodle Base
- 300 g zucchini, washed and trimmed
- 150 g carrots, peeled
- 150 g young coconut meat, scooped and rinsed
- 100 g red bell pepper, cored and thinly sliced
- 50 g bean sprouts, rinsed and drained well
Tamarind Almond Sauce
- 50 g almond butter, unsweetened, smooth
- 30 ml tamari
- 30 g tamarind paste
- 30 ml lime juice, freshly squeezed
- 20 ml maple syrup
- 10 g fresh ginger, peeled and roughly chopped
- 5 g garlic, peeled
- 1 g bird's eye chili, stem removed
Garnish
- 30 g roasted peanuts, roughly chopped
- 10 g fresh cilantro, roughly chopped leaves and tender stems
- 1 lime, cut into wedges
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 673 kcal
- Protein
- 18 g
- Carbohydrates
- 58 g
- Fat
- 48 g
- Fiber
- 18 g
- Sugar
- 30 g
- Sodium
- 933 mg
- Saturated Fat
- 25 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 13 g
- Polyunsaturated Fat
- 5 g
- Potassium
- 1567 mg
- Calcium
- 203 mg
- Iron
- 5.3 mg
- Magnesium
- 196 mg
- Phosphorus
- 426 mg
- Zinc
- 3.3 mg
- Vitamin A
- 738 mcg
- Vitamin C
- 115 mg
- Vitamin E
- 8.7 mg
- Vitamin K
- 43 mcg
- Vitamin B6
- 0.8 mg
- Thiamin
- 0.35 mg
- Riboflavin
- 0.73 mg
- Niacin
- 6.5 mg
- Folate
- 148 mcg
- Water
- 373 g
Sources: USDA FoodData Central
Method
Place the cutting board on your work surface. Using the chef's knife, slice the young coconut meat into thin, noodle-like strips. Transfer to the large mixing bowl.
Using the spiralizer or julienne peeler, process the zucchini and carrots into long noodles. Add them to the large mixing bowl along with the sliced red bell pepper and bean sprouts.
In the small food processor, combine the almond butter, tamari, tamarind paste, lime juice, maple syrup, fresh ginger, garlic, and bird's eye chili. Process until the mixture is completely smooth and emulsified.
Pour the blended sauce over the prepared vegetables and coconut noodles in the large mixing bowl. Toss thoroughly to ensure every strand is evenly coated with the sauce.
Allow the coated noodles to sit at room temperature to marinate. This helps the raw vegetables soften slightly and absorb the sweet and sour flavors of the sauce.
Divide the marinated pad thai between serving plates. Top generously with the chopped roasted peanuts and fresh cilantro. Serve immediately with a lime wedge on the side.
Chef's Notes
- When selecting young Thai coconuts, look for ones that feel heavy for their size to ensure an abundance of sweet water and thick, pliable meat.
- Tamarind is non-negotiable for an authentic flavor profile. If you buy a block of tamarind pulp instead of ready-made paste, steep it in warm water for 15 minutes and push it through a fine mesh strainer to yield the required amount.
- To achieve a more authentic 'chew' similar to rice noodles, you can dehydrate the zucchini and carrot noodles at a very low temperature for 30 minutes before tossing.
- For the best presentation, use a julienne peeler for the carrots to get firm, straight strands, and a spiralizer for the zucchini to create voluminous curls.
Storage
Refrigerator: 2 days — Store noodles and sauce separately if possible to maintain crunch.
Troubleshooting
The finished dish is sitting in a pool of watery liquid
Cause: The zucchini released too much moisture after being mixed with the salty sauce
Fix: Use tongs to lift the noodles out of the liquid and transfer to a fresh serving bowl. The extra liquid can be discarded.
Prevention: Lightly salt the zucchini noodles, let them sit for 10 minutes, and squeeze out excess water before mixing
The sauce is overwhelmingly sour
Cause: Tamarind paste concentrations vary significantly between brands
Fix: Blend in an additional 10ml of maple syrup to balance the acidity
Prevention: Taste the sauce before tossing with the vegetables and adjust the balance of sweet and sour
Cultural Context
Pad Thai is Thailand's national dish, famously promoted in the 1930s by Prime Minister Plaek Phibunsongkhram to modernize the country and unify its culinary identity. While traditional versions rely on rice noodles cooked in a hot wok with egg and dried shrimp, this raw interpretation honors the foundational Thai flavor pillars of sour tamarind, salty umami, and sweet notes through a fresh, plant-based lens.
