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.
- 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.