Carrot Noodles with “Peanut” Sauce

by Susan on October 17, 2012

Peanut sauce with noodles is one of my favorite dishes. Once I make it, I can’t stop eating it … which isn’t necessarily a good thing. And unfortunately, the traditional way to make this dish is with canned coconut milk, peanut butter and rice noodles. I wanted a fresher, more nutritious version. Time to rawify it!

To make this recipe healthy, I replaced the peanut butter with a healthy raw almond butter, the high glycemic, low nutrient rice noodles with with carrot noodles and the high fat canned coconut with fresh young thai coconut.

I am thrilled with the results. Elated, in fact. Finally, one of my favorite dishes made with healthy raw ingredients! I hope you enjoy this raw recipe as much as I do. I am lucky there are pictures…I couldn’t resist eating during the shoot!

Carrot Noodles with “Peanut” Sauce

serves 4


  • 1/2 cup raw almond butter (recipe here)
  • 3/4 cup coconut flesh from young Thai coconut
  • 1/4 cup coconut water from young Thai coconut
  • 1 tablespoon nama shoyu or gluten free tamari
  • 2 tablespoons maple syrup*
  • 1 teaspoon fresh grated ginger
  • 1 tablespoon sesame oil
  • 1 lime, juice from
  • 2 cloves garlic, diced
  • 1 teaspoon chili flakes
  • pinch Himalayan Salt
1. Place coconut flesh and coconut water in high-speed blender and blend until smooth. 
2. Add almond butter, nama shoyu, maple syrup and ginger, sesame oil, and lime juice. Blend until smooth.
3. Add garlic, chili flakes and Himalayan salt. Pulse briefly to blend. 
4. Pour over carrot noodle mixture and mix well.




  • 4 large carrots, finely sliced (I used my wonderful Mandoline 
    to do this!)
  • 1 cup snow pea pods, chopped
  • 3 scallions, sliced
1. Mix all ingredients together. 


*Not raw but used in many raw food recipes.







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{ 31 comments… read them below or add one }

Lauren Jamison @ The Barn October 17, 2012 at 1:27 pm

My thai peanut noodles are one, if not #1, of my husband’s favorite dishes that I make. But with so much peanut butter, coconut milk, and noodles I always feel so heavy afterwards. I started using zucchini noodles for mine to try to cut back. I like the thought of mixing it up with carrots and subbing actual coconut for the milk!


Tamara October 17, 2012 at 3:22 pm

I love your raw recipes, but many call for coconut flesh. I have tried Whole Foods and many other health food stores in my area (Washington, DC), but can not find this ingredient. There are some Asian markets out in the ‘burbs, but without a car, it’s not possible to get to them.

Can it be ordered online or does it lose its qualities?




Susan October 17, 2012 at 3:31 pm

When you go to your Whole Foods, ask for Young Thai Coconuts and they will point you in the right direction. I have yet to find a Whole Foods that doesn’t carry them. Asian grocery stores also carry them. This is what you are looking for:


ben October 17, 2012 at 3:33 pm

How many servings does this recipe make?


Susan October 17, 2012 at 3:39 pm

It makes 4 medium servings, 2 very large servings.


Rebecca October 17, 2012 at 4:00 pm

Peanut sauce with noodles was one of my very first deliberately vegan meals, and remains one of my favorites. Can’t wait to try your version!


Ophelia October 17, 2012 at 5:29 pm

Pardon my ignorance but I was wondering, is there anything wrong with using peanut butter – lovely fresh peanut butter made at the wholefoods store of course. What are the advantages of almond butter


Susan October 17, 2012 at 5:51 pm

Well, first of all, they are not raw. They will have been roasted. :-) Almonds also have more nutrients.


Carol October 17, 2012 at 6:15 pm

Mmmm….. sounds delicious! You are Rawmazing! Thank you! 😀


Veggie V! @ Veggie V's Vegan Adventure October 17, 2012 at 6:36 pm



Heather October 17, 2012 at 7:06 pm

I am totally with you on the I can’t stop eating satay sauce. I like to use the same raw approach and oddly enough with the season change I am craving raw food like madness. I can’t wait to make this- so comforting :)


Anita October 18, 2012 at 7:03 pm

Be careful about almonds, too. Those from California at least are not raw and are pasteurized. I believe it is state law. My local food co-op sells almonds from Spain and the bin is almost always empty so I rarely get them. Not sure if they are pasteurized though. You could try Wilderness Family Naturals for raw nuts.


Susan October 18, 2012 at 7:37 pm

It isn’t just California. It is the US. You need to find truly raw, unpasteurized almonds. Many coops have them and you can find them on-line. The peanuts for peanut butter have been roasted.


Eva luna October 21, 2012 at 6:21 pm

This might just be one of the best ways to introduce people to raw food…an amazing Thai noodle dish! When we go visit the inlaws thanksgiving I might just have the whip this out! Thanks for the inspiration.


Terri October 22, 2012 at 10:47 am

Great recipe. I will try today. Coconut flesh and Thai coconuts can be found at Shoppers in MD &’DC or at Grand Mart for only $1.99-$2.49 each….


jd October 24, 2012 at 11:36 am

Raw carrot noodles have been on my list for a while, but I haven’t quite gotten around to making them yet. Zucchini noodles, on the other hand, are a pretty frequent guest in my kitchen. After reading this post, it like carrots will have to be, too!

This looks absolutely fantastic – thanks for the recipe!


Cassandra @ TheScienceofFood October 24, 2012 at 9:38 pm

Could you suggest a substitute for coconut flesh? Perhaps not raw but still vegan.


Saskia October 25, 2012 at 3:34 pm

this was awesome! Thanks


L October 26, 2012 at 6:42 pm

This sauce was really good over kelp noodles with vegetables. I was too lazy to spiralize that many carrots.


kara October 29, 2012 at 10:50 am

love Laurens idea with the zucchini


Health Gone Raw October 30, 2012 at 1:09 pm

I love heat so I kicked it up with lots of extra Chili! Thanks for sharing!


Remi January 4, 2013 at 11:38 pm

I made this dish exactly as directed about 5 minutes ago. It was very tasty, but I think that it will be even better tomorrow after the carrots soften in the sauce (more like noodles), and the flavors get a chance to meld. I added a bit of peanut butter to the raw almond butter, because I like a more authentic peanut taste, and I’m not so much of a raw food purist that I had a problem with that small cheat.



Nikki Hopp March 7, 2013 at 8:23 pm

Delicious! I love every recipe that I’ve tried from your site- but this is my new favorite!
Thanks for the recipes! Keep ’em coming! :-)


Susan March 7, 2013 at 8:29 pm

Nikki…it is one of my favorites, too! Thanks for letting me know. Cheers!


Keith@1love March 12, 2013 at 6:40 pm

Thank you so much for helping our family implement raw meals into our daily lifestyle! Also, your recipes are facilitating a profound change in our eating habits. The pix are beautiful and the recipes are so easy to follow. The food really takes on so much more depth and character when eaten raw. It is addictive! We went from 1 raw meal a week to 12 or more raw meals in a week!
I tried using a sharp peeler to make the noodles and it was very effective, also I had some local parsnips that needed eating so I subbed 2 parsnips for 2 carrots, we loved it! I really cannot thank you enough!


Lisa W. April 29, 2013 at 8:52 am

My daughter, Laura, and I loved this recipe. We went to Whole Foods to get the coconut and were surprised later to find them at our local Hannafords. Thanks for all the great recipes. We’ve got a spiral slicer now and will soon be getting the dehydrator. Having a great time with our new way of eating and feeling great too. Thanks again!


Le-Anne May 2, 2013 at 12:03 am

just to let you know…if you add a little tahini to almond butter, you get a very close replica to the taste of peanut butter. We do this for raw peanut butter cookies :)


Aslana May 13, 2013 at 3:40 pm

So good it’ll make you smack your mamma! That’s my saying and it means its so good you’ll do that b
For her not ever making this for you before!,,,
Omg makes me high eating this. I’ve got a party in my tummy, so yummy!
Keep the good stuff coming
And goodonya for providing for us the knowledge to live a more scrumptious life


Cassie July 10, 2013 at 8:38 pm

FABULOUS! I cannot express that enough. My carnivorous husband thoroughly enjoyed this dish, and I cannot wait to try my next raw recipe! Thanks Susan


Jessica July 11, 2013 at 6:50 am

I can’t say enough what I delicious recipe this was! I can’t wait to make it again. Thanks for all the recipes! I think this one is my favorite. :-)


Cynthia October 8, 2013 at 6:48 pm

This looks so good and want to make it. However I ate cocoanut ice cream a while back and it made me quite ill. Never had problems with cocoanut growing up, so it must be this getting old thing happening again! Do you have any substitutes to recommend? Making all your wonderful raw meals will keep me busy during the long cold monsoon season here in Gibsons!


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