Low Carb Pad Thai Salad

Ready for a new favorite dinner recipe? Well, look no further because this healthy and delectable take on the Thai classic is low carb, chock full of vitamins and minerals, and let’s not forget… delicious flavor! Give it a try for your next meal with your partner or double the recipe for the whole family!

Low Carb Pad Thai Salad
  1. 1 Cucumber
  2. 2 Large carrots
  3. 2 Spring onions
  4. 1 Handful of fresh coriander
  5. 1 Handful of fresh mint
  6. 1 Handful of peanuts (roughly chopped/smashed)
  7. A couple of handfuls of shredded chicken/beef/duck/prawn/tofu/boiled eggs/whatever you fancy!
  1. Juice of 1 lime
  2. 3tbsp Sesame oil
  3. 3tbsp Soy sauce
  4. 1tbsp Fish sauce
  5. 1tbsp chilli flakes
  6. 1tsbp honey
  7. 1 Clove of garlic
  1. Start by turning your carrots and cucumber into noodles/ribbons. Pop them into a large bowl.
  2. Use a pair of scissors to snip the spring onions over the top.
  3. Add your protein.
  4. Snip over your coriander.
  5. And your mint.
  6. Now make you’re dressing.
  7. Peel your garlic, add the rest of the dressing ingredients to a small container. Put lid on the container and shake well.
  8. Pour the dressing over the salad mixture.
  9. Toss the salad and dressing together.
  10. Crush the nuts and sprinkle on top.
  1. After dressing the salad, I let the mixture sit for a few minutes (approx 4-5) to let the dressing really sink in and soften the salad.
Adapted from The Londoner
Adapted from The Londoner
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