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+ servings

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



  • cup rice vinegar, soy sauce, fish sauce, fresh lime juice, sriracha, brown sugar. ⅛th 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
  • ½ cup green onion thinly sliced
  • ½ cup carrot peeled & julienne
  • ½ cup cucumber sliced into match sticks
  • ½ cup fresh cilantro rough chop
  • ½ cup zucchini sliced into match sticks (optional)
  • ½ cup peanuts rough chop
  • 2 tablespoon 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 ½ 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!