Spiralize Your Veggies: Featuring Pad Thai Zoodle Salad

July 25th, 2016


With zucchinis at the height of their season, what can you do with this popular form of summer squash that won’t require an oven or stove? Just in time arrives our latest “No Cook Summer Recipe” video, featuring Pad Thai Zoodle Salad.

Pad Thai is a traditional street food from Thailand, a vegetable stir-fry made specifically with rice noodles to distinguish it from other Asian cuisine. In our version, we’ve retained the classic Pad Thai flavors but gave it a healthier spin, exchanging rice noodles for raw zucchini. You can find zucchini easily in local groceries and even fresher and organic at farmer’s markets. If you’ve been growing your own zucchini, perhaps you’ve got a major surplus right now. This is a great way to use it up!

For our Pad Thai Zoodle Salad, we’ve used a spiralizer to create spirally noodles from the zucchini (watch our video). If you don’t have a spiralizer, a Julienne cutter works well, and you can even use a box grater. Tossed into the salad goes sliced red peppers, shredded carrots, chopped green onion, and tamari-marinated tofu chunks, sprinkled all over with crushed peanuts. So light, so easy, so delicious, and so much fun to eat those spirals with chopsticks!

Next week stay tuned for our last “No Cook Summer Recipe” video: Vegan Ceviche Lettuce Cups. It’s a fresh veggie “sandwich” delightfully inspired by the cuisine of Latin America.