Pad Thai Zoodle Salad


Thai food lends itself well to meatless meals, but who wants to eat a hot dish at the peak of summer? This zoodle salad is the perfect solution – it’s cool, tangy and refreshing and a great way to use up summer’s vegetable bounty! This recipe is part of Meatless Monday’s No-Cook Summer Recipe video series.

Serves 2-4

  • 1/4 cup tamari or soy sauce
  • 2 tbsp brown sugar
  • 2 tbsp lime juice
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 clove garlic, minced
  • 1 block extra-firm tofu, cubed
  • 1 large zucchini
  • 1 red pepper, julienned
  • 1 small bunch green onions, chopped
  • 1 cup pre-shredded carrots
  • 1/2 cup bean sprouts
  • Chopped peanuts, to garnish

Mix tamari or soy sauce, brown sugar, lime juice, vinegar, sesame oil and garlic. Add cubed tofu, set aside to marinate for at least 1/2 hour.

Spiralize zuchinni into a large bowl. Add red pepper, carrots and bean sprouts.

Drain tofu from marinade, reserving liquid. Add reserved liquid to bowl containing zoodles and toss to combine. Add tofu and top with green onions and peanuts before serving.

This Recipe is Categorized In:

,

This Recipe's Ingredients:

, , , , , ,

Nutrition Information

Pad Thai Zoodle Salad

Servings per Recipe: 4

Amount per Serving

Calories:  258

Calories from Fat:  121

Total Fat:  13g

Saturated Fat:  2g

Cholesterol:  0mg

Sodium:  579mg

Potassium:  778mg

Carbohydrates:  24g

Dietary Fiber:  6g

Protein:  15g

Sugars:  11g

Vitamin A:  123%

Vitamin C:  135%

Calcium:  24%

Iron:  22%

View Our Nutritional Guidelines

The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.

Recipe Unit Conversions