My favorite go-to during the warmer months and when I am craving Pad Thai but want a low carb green option is a Pad Thai Salad with zoodles.
With veggies like yellow squash, zucchini, and sweet bell peppers it’s easy to get colorful in the kitchen. I love using fresh ingredients so in the summer months I grow a few veggies and herbs in my garden to use in my everyday cooking. It gives meals an ultimate organic feel when the produce goes from backyard to table.
This meal is low carb, paleo, vegetarian, vegan, pescatarian, and meat lovers friendly. And it’s super easy to make! A total win for when you want to make a quick dinner or to fix up a side dish for a gathering.
Rosebuds, try it out for yourself. I hope you enjoy it just as much as I do!
Salad Ingredients:
Protein of choice (tofu, chicken, salmon, shrimp or steak)
Zucchini and yellow squash (to make zoodles)
Green cabbage
Carrots
Red Pepper
Basil
Ginger
Garlic
Toasted Almonds (as a substitute for peanuts which are considered legumes)
Red chili flakes
Coconut aminos (as a substitute for soy sauce)
Sesame seeds
Sesame seed Oil
Lime
Rice vinegar
Cooking Instructions:
Cook your protein of choice, place to the side
Shred veggies, ginger, and basil...toss in large bowl with lime juice
Combine liquids (coconut aminos, vinegar, oil...to taste) with chili flakes, sesame seeds, and shredded garlic
Toss dressing into the mixture of zoodles, protein, and almonds
Serve