Carrot Noodle Pad Thai


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(Note: this post was originally published on April 15, 2020. The date above reflects migration to the new platform.)

Pad Thai, Reinvented

Are you ready for a really fun, colorful, fresh spin on a classic? This Carrot Noodle Pad Thai is a new obsession in our house. It helps me reconcile my love of the concept of Pad Thai with my love of veggies. It's the best of both worlds: all of the classic flavor and all of the veggie-powered freshness, together in one package.

I've tried numerous zucchini noodle Pad Thai variations over the years, but have always ended up disappointed. The zucchini seemed to end up too soft, too wet, and not flavorful enough. But today I'm excited to share with you my new epiphany: CARROT noodle Pad Thai.

Using carrot noodles in place of regular noodles is a win-win. Carrot noodles are still toothsome, and stand up beautifully to the sauce and all the garnishes. Plus they're way more flavorful than traditional noodles, and absorb just the right amount of sauce. This was a total game-changer for me; I have a feeling we're going to be doing a lot of carrot noodle Pad Thai in the future!

Carrot Noodle Pad Thai with chopsticks

A Reinvented Sauce Too

The other important change I've made is the sauce. My goal was to make a sauce that felt salty and rich and indulgent just like Pad Thai should, but that would still be a much lighter version of the original.

The key to my reinvented sauce? Tahini! While this is completely non-traditional, it gives the sauce that indescribable Pad Thai richness and savoriness. It also adds a boost of protein. I'm very excited to be bringing you this recipe in partnership with Seeds of Collaboration, who make the most divine tahini I've ever tasted. While some tahini can be overly-assertive and bitter, Seeds of Collaboration is delicate and nutty.

Tahini Discount!

Having a rich, velvety, non-bitter tahini is especially important in this recipe because you don't want it to overwhelm the other flavors in the dish. I really recommend Seeds of Collaboration so much, so get yourself a couple jars and use it in/on everything! (Just search "tahini" on this blog for an absurd number of ideas.). And guess what? I can help you get your hands on some of this beautiful tahini! Use the code ROGUE at check-out to get 20% off your entire order.

Carrot Noodle Pad Thai with scallions and peanuts

Let's Talk Ingredients

Here's what you'll need for this recipe, as well as some thoughts, tips, and possible substitutions. If you make any substitutions, I'd love to hear about it in the comments section below.

  • Carrot noodles. I love to buy packages of frozen carrot noodles; it's just so darn easy. But kudos to you if you spiralize your own! Just keep in mind that you'll need to treat them a bit differently based on what you decide to use.
  • Coconut oil
  • Toasted sesame oil. Yes yes yes, you need this in your pantry! Please buy yourself a bottle, it's a flavor powerhouse, is inexpensive, and keeps for a long time.
  • Scallions. You'll use both the white ends and a few of the green tops.
  • Garlic
  • Soy or tamari sauce
  • Tahini. Seeds of Collaboration always! Remember to use the code ROGUE to save 20% on your entire order.
  • Hot sauce. Optional, but add a couple dashes if you like some heat.
  • Lime. You'll use both the zest and the juice.
  • Mung bean sprouts
  • Fresh cilantro
  • Roasted salted peanuts

Carrot Noodle Pad Thai close-up

Closing Thoughts

Make this dish all year long! It's delightful winter comfort food; nothing beats a huge bowl of Carrot Noodle Pad Thai on a cold night. But you could also serve it cold, more like a salad, because the carrot noodles won't stick together like regular noodles will. Since it's basically just carrots and bean sprouts, you can enjoy an enormous bowl of this without feeling weighed down afterward.

Rich tahini, nutty sesame oil, salty tamari, tangy lime, fresh cilantro, crunchy peanuts... this is truly Pad Thai perfection!

Carrot Noodle Pad Thai with fresh ingredients

Share It!

It makes me so happy to hear from you and see your creations! Please leave a comment below and let me know what you think about this recipe. If you post a photo on Instagram, hashtag #TheRogueBrusselSprout and tag me (@TheRogueBrusselSprout) in the post text so that I'm sure to see it.

Suggested Pairings

Planter's Punch

Furikake Cauliflower

Tropical Pad Thai Salad

Tri-Colored Citrusy Slaw (the Thai-inspired version)

Blistered Shishito Pepper Salad

Disclosure: Seeds of Collaboration is a long-term partner. I receive free product from Seeds of Collaboration and take a small commission on sales using the discount code. However, all opinions and thoughts are my own. Thank you for supporting the brands that keep The Rogue Brussel Sprout running.

Carrot Noodle Pad Thai

Pad Thai gets a major remake with nourishing carrot noodles and a protein-rich tahini-based sauce. This version of Pad Thai is good for both the body and the soul!



  • Two 12-oz packages of carrot noodles (or ~6-8 c if you spiralize your own)
  • 1 tsp coconut oil
  • 1 tsp toasted sesame oil
  • White parts of 8-10 scallions, chopped
  • 2 cloves garlic, very finely minced
  • 3 tbsp soy or tamari sauce
  • 2 tbsp creamy tahini
  • Few dashes of hot sauce, optional
  • Zest of a lime
  • Juice of a lime
  • 1-2 c mung bean sprouts, plus more for garnish
  • Big handful of cilantro, plus more for garnish, coarsely chopped
  • Big handful of roasted, salted peanuts, plus more for garnish
  • Green parts of a couple scallions, chopped


  1. Prepare your carrot noodles. If you've bought frozen ones, thaw them out and let them sit in a colander so that any excess water can drain off. If you've bought fresh ones or spiralized your own, give them a very quick boil (about two minutes) until tender, then drain in a colander. Either way, make sure to get rid of as much excess moisture as you can.
  2. To a very large skillet, add the coconut oil and sesame oil and heat it up. Then add the white ends of the scallions, chopped into thin rings. Cook the scallions until lightly browned.
  3. Mince the garlic (or use a press) while the scallions are cooking. Only after the scallions have browned, add the garlic and cook just until fragrant. Be careful not to burn it.
  4. Decrease the heat to low and add the tamari, tahini, hot sauce, and lime zest. Let it all simmer for a couple minutes to develop a rich, thick sauce. Stir it frequently to avoid sticking.
  5. Toss in the carrot noodles (make sure they're fully drained first!). Cook for 5-10 minutes until the carrot noodles are heated through and evenly coated in sauce.
  6. Just before serving, add the lime juice, bean sprouts, cilantro, and peanuts. Give it all a good toss so that everything is evenly mixed into the carrot noodles, but don't cook it beyond that. You want the bean sprouts and cilantro to remain fresh and vibrant.
  7. Plate your Pad Thai in a serving bowl or on a large platter. Garnish with additional bean sprouts, cilantro, and peanuts, plus the green parts of a couple scallions.

Leave a Comment

Please Share Your Thoughts!

Did you make this recipe? Did you make substitutions? How did you serve it? Any helpful tips? Please share your thoughts, since these insights are really useful to both me and to other readers.

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May 16, 2022
I just saw this in the Joels Kitchen app. Such a great idea. Can't wait to try!!
May 7, 2022
We made this for an easy spring dinner and everyone loved it! I made my own coodles with a spiralizer since I wanted to use organic, then just boiled them for about three minutes until tender. So happy to have the kids eating carrots instead of refined flour noodles.