To make the sauce: In blender, put water in first, followed by almond butter and remaining ingredients. Note: You never want to put something too thick initially at the bottom of your blender; it will not blend properly, not to mention destroy your equipment. Blend well. Yields 5 cups. Store in refrigerator.
To prepare the noodles: Run zucchini and daikon through a spiralizer, or use a vegetable peeler to make thin slices. Slice red pepper into thin strips. Cut cherry tomatoes in half. Remove brown skin from coconut meat and slice into thin slices. Tear up Thai basil with your hands into small pieces. Add half the cilantro.
Finishing touches: Add 1 to 1/2 cups of Ghado Ghado Sauce and toss gently. Top raw Pad Thai with remaining cilantro, bean sprouts and spicy cashews. Garnish with wedge of lime.