SECTIONS
What would you like to know?
Share this Story
/

20-Minute noodleless pad Thai is a healthy take on takeout

Hi, I'm Gina. I like food. A lot. That's what you'll find on Running to the Kitchen with the occasional smattering of fitness, sarcasm & weimaraners. 

Pad Thai made without noodles is a low-carb food lover's dream

I have a weakness for Thai food. If stranded on an island for the rest of my life, with only one choice of food to eat, it'd probably be Thai. It's just got the perfect balance of flavors, with all the coconut milk, cilantro, peanuts and bold spices going on. Perhaps it's cliché, but pad thai is always one of my favorites and a go-to takeout order.

Pad Thai made without noodles is a low-carb food lover's dream

This noodleless version keeps all that delicious peanut flavor from the real thing, but with a low-carb, healthy, vegetable-filled approach perfect for the new year. Tofu is easily swapped out with chicken or shrimp too for a nonvegetarian version. Take your pick!

Noodleless pad thai recipe

This low-carb version of pad thai uses lots of fresh vegetables tossed in the classic peanut sauce for a healthier take on takeout.

Serves 4

Prep time: 20 minutes | Total time: 20 minutes

Ingredients:

  • 3 carrots
  • 1 zucchini
  • 1/2 small celery root, peeled
  • 3 green onions, chopped
  • 1/2 pound bean sprouts
  • 1/2 cup chopped cilantro
  • 12 ounces extra-firm silken tofu, chopped
  • 1-1/2 tablespoons sesame seeds
  • 1/2 cup chopped peanuts

For the dressing

  • 1/2 cup creamy peanut butter
  • Juice of 1 lime
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon grated fresh ginger
  • Pinch red pepper flakes
  • 1/3-1/2 cup water, to thin out the dressing

Directions:

  1. Using a julienne peeler or spiralizer, peel the carrots, zucchini and celery root. Alternatively, you could julienne the vegetables by hand with a knife.
  2. In a large bowl, combine the vegetables with the remaining ingredients.
  3. In a small bowl, whisk together the dressing ingredients. Pour into the large bowl with the vegetables, and toss until well coated.
  4. Serve immediately. If not serving immediately, then keep the vegetables and dressing separate, and toss before serving.

For tons of great recipes, like our I page on Facebook.

More Thai recipes

Thai chicken meatball curry
Thai green curry chicken burrito
Light and healthy pad thai with zucchini noodles

Comments
Hot
New in Food & Recipes
Close

And you'll see personalized content just for you whenever you click the My Feed .

SheKnows is making some changes!