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+ servings
Pad Thai Salad

Pad Thai Salad

Chock full of fresh crunchy veggies and low-calorie bean thread noodles (or shirataki noodles), then tossed with an easy Pad Thai dressing. 
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Prep Time 20 mins
Course Salad
Servings 2



  • 1/8 cup rice vinegar, soy sauce, fish sauce, fresh lime juice, sriracha, brown sugar. 1/8th cup of each ingredient


  • 1 package mung bean or package of shirataki noodles see note

Veggies and Nuts

  • 1 package fresh bean sprouts rinsed and drained
  • 1/2 cup green onion thinly sliced
  • 1/2 cup carrot peeled & julienne
  • 1/2 cup cucumber sliced into match sticks
  • 1/2 cup fresh cilantro rough chop
  • 1/2 cup zucchini sliced into match sticks (optional)
  • 1/2 cup peanuts rough chop
  • 2 tbsp sesame seeds


  • Shake all ingredients in a jar with a tight lid.
  • Prepare noodles according to package directions.
  • Toss all in a large bowl with the dressing and noodles, sprinkled with cilantro, peanuts, and sesame seeds.


For the mung bean noodles: I use only 1/2 an individual portion & made according to package directions by soaking in hot water. These really expand and I prefer to have more veggies than noodles. 
If I'm using a package of Shirataki: I'll thoroughly rinse them, and pat dry. 
Tried this recipe?Let us know how it was!