Yields6 Servings
Prep Time20 minsTotal Time20 mins

AuthorJessica Lee ReaderCategoryDifficultyIntermediate

Zoodle Pad Thai
(gluten-free, grain-free, dairy-free, corn-free, soy-free, vegan... and yet amazingly delicious!)

Get your Zoodle on!

Yeah, that is right. This Zoodle Pad Thai recipe is the bomb.com. You can make a large batch and eat it for dinner and several lunches. Or bring it to a fiesta and share with others. This is a refreshing Summer salad, however it can be eaten year round. You can mix and match ingredients depending on your taste. As a Nutritionist my view point is the more veggies and the bigger burst of colors on your plate the more nutrients you will receive. Often times I discuss the importance of antioxidants to our health. Here is a wonderful resource that shows the antioxidant benefits from certain foods.

Zoodle Pad Thai (gluten-free, grain-free, dairy-free, corn-free, soy-free, vegan... and yet amazingly delicious!)

You will need a spiralizer to prepare this dish. If you have not used a spiralizer I highly encourage you to try one out. At the bottom of the post are my favorite recommendations.

Spiralizing 101

If you are new to spiralizing veggies then you can start with the Veggeti, which you can see in my picks below. It is inexpensive compared to the other ones, easy to clean, and conveniently small so it is easy to store. If you are ready to step it up a notch then I recommend the Ninja Precision Processor. It is an all-in-one appliance that spiralizes, chops, mixes, and purées. So why not step it up a notch and get on board with the spiralizing party?!

 

 

 

 

 

Ninja Precision Food Processor with Auto-Spiralizer 400W BPA-free - NN310A

Ingredients

 ¼ head of purple cabbage shredded
 1 zucchini spiralized
 1 yellow squash peeled and spiralized
 ½ cup purple onion sliced thinly
 6 radishes sliced thinly
 2 carrots sliced thinly
 2 celery stalks sliced thinly
 3 green onions sliced thinly
 ½ red pepper julienned
 2 large mushroom caps or 10 medium portobello mushrooms
 1 tbsp coconut oil
 black sesame seeds and sunflower seeds for garnish
Pad Thai Dressing
 1 fl oz fresh ginger grated
 3 cloves garlic
 2 tbsp coconut amines
 2 tbsp red wine vinegar
 2 tbsp sesame oil
  cup water
 1 lime juiced
 ½ cup cashew butter or sunflower butter

Directions

1

Combine all veggies in a large bowl.

2

Combine all dressing ingredients in a shake bottle and shake it up!

3

It is optional to top this salad with sautéed portobello mushrooms. To prepare them stir-fry 2 large mushroom caps or 10 medium portobello mushrooms in 1 tsp coconut for 5 minutes or until tender. You can also garnish salad with black sesame seeds and sunflower seeds. Enjoy!

4

Top veggies with dressing, mushrooms, seeds, and enjoy!

Recipe content ©2019 Vitalized Body, Jessica Lee Reader. All rights reserved.

Ingredients

 ¼ head of purple cabbage shredded
 1 zucchini spiralized
 1 yellow squash peeled and spiralized
 ½ cup purple onion sliced thinly
 6 radishes sliced thinly
 2 carrots sliced thinly
 2 celery stalks sliced thinly
 3 green onions sliced thinly
 ½ red pepper julienned
 2 large mushroom caps or 10 medium portobello mushrooms
 1 tbsp coconut oil
 black sesame seeds and sunflower seeds for garnish
Pad Thai Dressing
 1 fl oz fresh ginger grated
 3 cloves garlic
 2 tbsp coconut amines
 2 tbsp red wine vinegar
 2 tbsp sesame oil
  cup water
 1 lime juiced
 ½ cup cashew butter or sunflower butter

Directions

1

Combine all veggies in a large bowl.

2

Combine all dressing ingredients in a shake bottle and shake it up!

3

It is optional to top this salad with sautéed portobello mushrooms. To prepare them stir-fry 2 large mushroom caps or 10 medium portobello mushrooms in 1 tsp coconut for 5 minutes or until tender. You can also garnish salad with black sesame seeds and sunflower seeds. Enjoy!

4

Top veggies with dressing, mushrooms, seeds, and enjoy!

Zoodle Pad Thai
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