Plant Based Pad Thai Salad 

 March 7, 2018

By  Nurse Kristin

A Salad a Day. That’s been my jam lately. Eating one big ole’ salad each and every day.

Well, when you eat the same type of dish everyday, you need a little variety right? So, I got to thinking, what is my favorite kind of food to eat…

Answer: Thai Food

What is one of my favorite Thai dishes to eat…

Answer: Almost all of them! LOL!

But for real now, I love Pad Thai. Always have. One thing I don’t particularly like about Pad Thai, is that it’s usually a pretty oily dish at most Thai restaurants. And sometimes, there are very little veggies so it’s not a dish I order often but I just love the flavor.

I mean, come on, who doesn’t love peanut sauce?

So, today, I give you a healthy plant based spin on a traditional Pad Thai recipe. You can eat this as a main course or it would pair great with some soup like Tom Kha (which actually is my favorite Thai dish).

As with most of my recipes, this is a whole food plant based dish, it’s oil free, requires minimal ingredients, takes minimal time, and it’s loaded with goodness.


Plant Based Pad Thai

Servings 3


  • 2 Large Carrots julienned or spiralized
  • 1 Red Bell Pepper thinly sliced
  • 1 Medium Zucchini julienned or spiralized
  • 1 Cup Red Cabbage thinly sliced
  • 2-3 Green Onion thinly sliced
  • 1 Tbsp Hemp Seeds
  • 1 Small Cucumber thinly sliced

Peanut Sauce

  • 1/4 Cup Peanut or Almond Butter
  • 1 Clove Garlic Minced
  • 1 Juice of 1 Lime
  • 2 Tbsp Coconut Aminos or Low Sodium Soy Sauce
  • 2 Tbsp Water
  • 2 Tsp Maple Syrup


  • Chop and slice veggies for salad. Add them all to a large bowl and mix together.
  • Next, make your dressing. Mince garlic and add all the rest of the dressing ingredients to a dish and mix until smooth. You can use a mini food processor or blender as well. 
  • Once dressing is smooth and creamy add to salad, saving some for later use. 


Nurse Kristin

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