Pad Thai Salad

Pad Thai is one of my all time favorite Thai dishes. This yummy sweet and spicy duo dish is hard to resist but the fried noodles aren’t the healthiest option. This salad is a fresher, more nutrient packed version of your go-to takeout dish! Drizzle with this peanut vinaigrette for the most amazing lunch or dinner.



  • 1 Tbsp. peanut butter
  • 1 Tbsp. maple syrup
  • 1 Tbsp. soy sauce or tamari
  • 3/4 Tbsp. sesame oil
  • 1 tsp. rice vinegar
  • 1 tsp. chili garlic paste


  • 2 carrots – spiralized
  • 2 zucchini – spiralized
  • 1/4 cup bean sprouts
  • 1/4 cup red cabbage – chopped
  • 2 green onions – chopped
  • optional – 1/4 tsp. sesame seeds


  • 14 oz. tofu – thinly sliced
  • 1 1/2 Tbsp. sesame oil
  • 2 Tbsp. peanut butter
  • 1 tsp. chili garlic sauce
  • 2 Tbsp. soy sauce or tamari
  • 1/2 Tbsp. rice vinegar
  • 2 1/2 Tbsp. maple syrup
  1. Drain tofu and thinly slice – place in sealable container
  2. Combine remaining tofu ingredient listed above in a small mixing bowl – whisk until smooth – taste and adjust flavor to your liking
  3. Pour over tofu in container – refrigerate for at least 4 hours
  4. After tofu is marinaded, preheat oven to 400F – spread tofu onto lined baking sheet – bake for ~17-20 min or until crispy
  5. Next, combine all salad dressing ingredients into a small mixing bowl – set aside
  6. Spiralize carrots and zucchini and chop red cabbage and green onion
  7. Toss carrots, zucchini, red cabbage, green onion, bean sprouts, tofu, and dressing in large bowl – sprinkle with sesame seeds and enjoy!
  8. Store leftovers separately (vegetables, dressing, and tofu)

*Yields 2 large salads

  • 1 Serving (1/2 recipe) = Calories: 565, Total Fat: 34g, Saturated Fat: 6g, Cholesterol: 0mg, Sodium: 1300mg, Carbs: 46g, Fiber: 7g, Sugars: 30g, Protein: 25g.

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