Healthy(ish) cooking on a Budget(ish)

Pad Thai Salad

Pad Thai Salad

Who loves Thai food? I do! I honestly never cared for it before moving to Seattle. But now I’m addicted! It’s my go-to healthy eating out cuisine because I know I can always get a large serving of veggies with my meal. The one problem I usually have with restaurant Thai food (and most restaurant food) is the high sodium content and added fats (they have to make it taste amazing just so I’ll crave it even more!).

I try to cook Thai whenever I’m craving it to make it a little healthier and to use up leftover veggies. This Pad Thai salad is your favorite healthy ingredients mixed into a salad with zucchini noodles and a zesty Asian dressing on top. Easy for no cook days or meal preps! And if you have any extras, just toss them in a frying pan or wok and make an easy stir-fry.

Pro Tips:

  • Don’t have a spiralizer? Get one! Seriously a great tool if you are trying to have a healthy kitchen. But if you don’t that’s alright! You can make this recipe with shredded zucchini. Check out the produce section of your store though, they may have deli packaged zoodles! And to motivate you, check out another one of my favorite zoodle recipes: Creamy Zoodles.
  • If you’re a die-hard Pad-Thai lover, you can also use a little bit of Pad Thai sauce as the dressing for this!
  • Need extra protein? You can add chicken to this Pad Thai Salad for a fun twist!

Pad Thai Salad is vegan, vegetarian, dairy & gluten free, Paleo and Whole 30 compliant.

Nutrition facts: 175 calories, 6.5g of fat, 0g of saturated fat, 0mg of cholesterol, 763mg of sodium, 477mg of potassium, 28.2g of carb, 3.5g of fiber, 20.6g of sugar, 5.3g of protein. 0% of Vitamin A, 0% of Vitamin C, 4% of Calcium, 7% of Iron.

 

Pad Thai Salad

 

 

Print Recipe
Pad Thai Salad
Pad Thai Salad
Course Main Dish
Prep Time 15 Minutes
Servings
Course Main Dish
Prep Time 15 Minutes
Servings
Pad Thai Salad
Instructions
  1. Another crazy-easy recipe…just combine the zucchini, cabbage, carrots, and peas!
  2. I hold off on adding the dressing until about 10 minutes before I’m ready to eat. Then I mix it up and let the dressing soak in a little bit! Add whatever garnishes you like and enjoy. This serves 2 as a main meal, but can be shared as a fun side salad as well.


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