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Veggie Noodle Pad Thai

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raw vegan Veggie Noodle Pad Thai served in a Chinese takeout container

~ raw, vegan, gluten-free ~

Pad Thai is a stir-fried rice noodle dish commonly served as a street food and at casual local eateries in Thailand.  Well, here in Hood River at Oldfather Farms, Pad Thai is not stir-fried, veggie noodles are used in place of rice noodles and are enjoyed in the comfort of my home.

Though I could envision myself strolling down the street, taking in the beauty of the surrounding orchards, my take-out-container in hand with long veggies noodles being sucked up between puckered lips.  But not before they wildly whip around and smack me in the back of the head. :)

In creating this dish, I spiralized many different root veggies; carrots, parsnips, rutabaga, butternut squash, and so forth.  I felt like a kid holding up noodles that were almost as tall as I was… of course, Bob and Mom were growing impatient because this was their dinner.  Bob turned to Mom and said, “I have to go through this with every meal. Lol”.

Veggie noodles are not only fun to make, but they are low in calories, full of nutrition and so easy.  This is one of those great dishes to make with your kids.

Have a blessed day and noodle on!

raw vegan Veggie Noodle Pad Thai served in a white bowl with chopsticksIngredients:

Serves 2

Spiraled veggie noodles:

Marinated mushrooms:




Spiraled noodles:

  1. Using a spiralizer, spiral enough of each veggie to make one cup of each.  This will feed two, so feel free to increase the measurement if you are feeding more people.
  2. Place the noodles in a ziplock bag or low-sided glass dish (that will fit in the dehydrator).  Toss with lemon juice and salt.
  3. Slide the veggies into the dehydrator and warm at 145 degrees (F) for 30 minutes or so.  You can use 115 degrees (F) temp, but this will take longer.  Warm until they start to soften.

Marinated mushrooms:

  1. Wash the mushrooms and remove the stems.
  2. Slice the mushroom caps into thin slivers.
  3. In a ziplock baggie or a glass bowl; toss with Tamari and oil.  Slide the vessel into the dehydrator to marinate while the noodles are softening.  I set the machine at 145 degrees and let them marinate for about 30 minutes or until soft.  Concerned about the 145 degrees (F) temp?  Read (here) for more information about it.


  1. In a 2 cup measuring cup, pour in the almond butter measuring out 1/4 cup.
  2. Add the Tamari, vinegar, agave, chili sauce, and oil.  Whisk together and set aside until the veggies are ready.  This will give the sauce time to meld together in flavors.


  1. After the noodles have softened, give them a quick in rinse with hot water to remove some the saltiness.  Toss the noodles and sauce together until the noodles are well coated.
  2. Drain the mushrooms from the marinade liquid, toss in the noodles, add the edamame and sesame seeds.
  3. Serve and enjoy!

Spiralize all of the root veggies.  Be sure to wash and peel them before using.

Golden Beets

Butternut Squash Noodles

Parsnip noodles

Carrot noodles

Rutabaga noodles

Yep, I even attempted to spiralize an onion. Lol Why not? :)

raw onion noodles

22 thoughts on “Veggie Noodle Pad Thai

  1. Kathy says:

    What an awesome post! I love the variety of noodles you shared here, your marinated mushroom recipe and sauce recipe will take these beautiful noodles to a whole new level. So grateful for all your efforts and all you share and for Mom and Bob’s understanding and patient’s :)

  2. Rhonda says:

    I was so excited about yesterday’s post with the broccoli noodles, but today’s recipe really opened my mind to the possibilities of my spiralizer!! I am definitely going to make this tonight!!

  3. Janine says:

    This recipe sounds really good and can’t wait to try it! I liked the way all your other recipes have been formatted for saving in a pdf format – I could pick what pictures I wanted; this was very helpful and saved on ink/toner and paper too. I was wanting to print it off but didn’t because I didn’t want all the pictures that were at the end – I couldn’t de-select them. Thanks for all you do!!

    • amie-sue says:

      Hello Janine … I just tried to print this recipe and I was able to just click on the photos and it would delete them. Perhaps try opening it up in a different browser or reboot your current one. I hope that fixes it on your end. I hope that you enjoy the recipe. Have a great weekend, amie sue

  4. Holly Evans says:

    Hi. This looks and sounds amazing! I’m really wanting a device in which I can do this to my vegetables. What is this called and where could I purchase one from please? I actually live in Australia.

    Thank you xx

    • amie-sue says:

      Good evening Holly, please refer to the bottom of the recipe. I listed out several options. If you have further questions, just let me know! Have a great evening, amie sue

  5. mari says:

    amie-sue This recipes “Pad Thai” is a thumbs up my favorite we love mostly veggies meals. The sauce mix so good too! I bought a ” Turning slicer” works as the same as yours. You made may day girl. Thanks all you do!

    • amie-sue says:

      Awe, your welcome Mari. So happy that you are enjoying it! I appreciate the comment. Have a blessed evening, amie sue

  6. Kathleen Bryce says:

    to marinate the mushrooms in dehydrator. What temperature and for how long. Also under sauce #2 it reads animes, what is that ?

    • amie-sue says:

      Hello Kathleen,

      Warm at 145 degrees (F) for 30 minutes or so. You can use 115 degree (F) temp but this will take longer. Warm until they start to soften. In #2 it was some weird type’o! Thanks for pointing it out, I fixed it. Have a wonderful day, amie sue

  7. Kathleen Bryce says:

    what kind of mushrooms did you use ?
    what variety of mushrooms would complement this recipe ?

  8. delores says:

    loved this dish and will definitely make over and over again…
    husband gave it two thumbs up. Can’t wait to try many other recipes from your site. Keep up the great work!

    • amie-sue says:

      That is awesome Delores… it always feels good when husbands and kids give a recipe a thumbs up. hehe Thank you for sharing the outcome and have a blessed day, amie sue

  9. Irena says:

    First I fave to thank you for your wonderful blog, I have learned a lot so far! I’d like my own Spiralizer
    but can’t decide on brand as there is quite a few out there – what is the one that you have? The Spageties are round or squared?
    Wish you all the best!!

  10. Dana says:

    really love this sauce, love how the almond butter made it into a ketchup consistency. Thanks for all your wonderful recipes you have really gave me the boost I need to go back to eating raw with all these fabulous recipes.

    • amie-sue says:

      Happy to hear that you are enjoying the sauce Dana. We all need a boost from time to time and I am thankful that I could be here to help do that for you. :) Thank you for sharing and have a wonderful evening, amie sue

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