Chilled Pad Thai

Pad thai doesn't have to be an extravagant creation. It also doesn't have to be hot to be totally delicious. And finally, it doesn't have to have an ingredient list that calls for shi* like mirin or Chinese cooking wine that you can only order online or five spiced tamarind paste flavored with unicorn tears. I mean, seriously. I always see pad thai recipes that catch my eye, but when I visit the webpage, I get about 2 and half ingredients down the list before flipping the blogger the metaphorical bird and drowning my sorrows in a rotisserie chicken.

Please note that this salad would be just as delicious with cooked (and chilled) rice noodles in lieu of spiralized just kinda sorta lose the right to call it a "salad". 


  • 1/4 cup almond butter
  • 3 tbsp coconut aminos or tamari
  • 1 tsp ground ginger
  • Juice of 1 lime
  • 2-3 tbsp water
  • 2 zucchini, spiralized
  • 1 bell pepper, spiralized (if you don't have one of those big inspiralizers, just slice the pepper thinly)
  • 1/2 red onion, spiralized (like the note above, you can also just slice thinly)
  • 4 green onion stalks, chopped
  • 1/4 cup sliced almonds
  • Sesame seeds to garnish


  1. First, whip up the sauce. In a food processor, add the almond butter, coconut aminos/tamari, ginger, lime and water and blend until thick and creamy. If it's too thick to toss a salad in, add more water (1 tbsp at a time) until you get your desired consistency. You can also whip up the sauce by whisking in a bowl, it's just easier in the food processor. 
  2. In a large bowl, add the spiralized zukes, pepper and onion.
  3. Pour the sauce over the vegetables and toss to evenly coat.
  4. Garnish the mixture with the chopped green onion, sliced almond and sesame seeds.
  5. Serve! To make this a complete meal, top with your favorite protein - chicken, shrimp, beef...all are delicious mixed into the salad!

Servings: 4