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vegan pad thai with carrots, bell peppers, avocado and red cabbage with peanut sauce

Vegan Pad Thai

Enjoy this simple, low carb vegan pad thai anytime. Perfect for lunch or dinner! Gluten free, grain free, paleo, allergy friendly, whole30 approved recipe with no cooking required!
5 from 2 votes
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Course: dinner
Cuisine: American
Keyword: pad thai, thai
Prep Time: 15 mins
Total Time: 15 mins
Servings: 4

Recipe Video


  • 4 zucchini - spiralized
  • 1 cup shredded carrots
  • 3 cups red cabbage - shredded
  • 1 red bell peppers - thinly sliced
  • 1 yellow bell pepper - thinly sliced
  • 1 avocado - sliced thin
  • 1/2 cup sunflower seed butter - from 1 cup sunflower seeds
  • 4 tbs. coconut aminos
  • 1/2 red onion - sliced
  • 2 lime - juiced
  • 2 garlic cloves - crushed
  • 1/8 tsp. cayenne pepper
  • 1/4 tsp. salt


  • In a food processor, blender or immersion blender combine the sunflower seed butter, coconut aminos, sliced red onion, lime juice, crushed garlic, cayenne pepper and salt. Blend well until smooth.
  • Spiralize the zucchini, slice the red cabbage, bell peppers and avocado.
  • To serve combine the zucchini, cabbage, bell peppers, carrots, avocado and top with the pad thai sauce. Stir well. Serve with your choice of protein!


Nutrition Information

Nutrition Facts
Amount Per Serving. See serving size in recipe.
Calories 386
Fat 23g
Carbohydrates 39g
Fiber 9g
Sugar 11g
Protein 12g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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