Cold Cucumber Pad Thai

Cold Cucumber Pad Thai


  • Makes 2 servings
  • Prep Time – 60 minutes; Cook Time – 5 minutes


2 large cucumbers

2 tablespoons sunflower seed butter

1 tsp toasted sesame seed oil

1 tbsp coconut aminos

½ tbsp. rice vinegar

1 tbsp water

1 scallion, thinly sliced

1 tsp sesame seeds

Use a julienne peeler or spiralizer to turn the cucumbers into noodles. Place “noodles” in a colander over a large bowl, sprinkle with sea salt and toss. Let sit for 60 minutes, wringing the noodles out gently with your hands every 20 minutes to get rid of excess water*. Pat dry with paper towels. While cucumbers are “sweating” toast sesame seeds over low heat in a pan until light brown (2-3 minutes).

In a small bowl or food processor, mix sunflower seed butter, sesame oil, vinegar and coconut aminos until smooth.

Place cucumbers in a large bowl and gently mix dressing into it. Sprinkle with scallions and toasted sesame seeds.

This makes a great side dish or you could add sliced cooked chicken, pork, beef or seafood to make a delicious balanced meal.


*Save the water from the cucumbers to make Watermelon Cucumber Juice!