Gluten Free Pad Thai Salad

Gluten Free Pad Thai Noodle Salad


Gluten Free Pad Thai Noodle Salad

Recipe from Michelle Madden




  • 12 ounces of gluten free pad thai noodles
  • 1 large zucchini, spiralized
  • 1 small carrot, spiralized
  • handful bean sprouts
  • 1 cup sliced purple cabbage
  • 3 green onions, chopped
  • 2 tablespoon fresh cilantro, chopped
  • 1/2 of chopped peanuts
  • juice from ½ lime


  • 2 teaspoons sunflower seed oil
  • 1 teaspoon water
  • 1 tablespoon fresh lime juice
  • ½ teaspoon gluten-free soy sauce or wheat-free tamari or coconut aminos (for a soy-free option)
  • 2 tablespoons fresh cilantro
  • ¼ small jalapeño, chopped
  • 1 tablespoon of minced ginger
  • small clove garlic, minced



  1. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer pasta to large bowl
  2. Add all salad ingredients to a large bowl. If you do not have a spiralizer, you can either use a cheese grater to prepare the zucchini and carrot or, use a vegetable peeler and just continue to peel the vegetable, using the long ribbons for the salad.
  3. Add all dressing ingredients to the jug of your small blender and blend until smooth, about 30 seconds.
  4. Pour the dressing over the vegetables and noodles, stir to coat, add salt and pepper to taste, serve immediately.
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