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RECIPE: Pad Thai Salad

At Vet Vive Wellness, we work with veterinary doctors and students to design customized nutrition plans and fitness programs aligned to their hectic schedule. We work 1:1 with our clients, and meet on a regular basis to continually adjust their plans and coach them through obstacles and plateaus.


 

Pad Thai is an absolute favorite - with endless veggie and protein combinations and naturally gluten free rice noodles, it’s a great addition to a meal plan.


As usual, restaurant versions tend to be much higher in fat and carbs. However, you can still enjoy Thai food in a restaurant. If you order Pad Thai in a restaurant, portion out about 1/3 cup (or one cupped hand) of noodles and take the rest home for leftovers. Order extra shrimp or chicken for extra protein, and order grilled veggies for extra fiber.


But imagine if you could get all the delicious peanut-y flavour of Pad, but RAW?

This is how you change the salad game!


This recipe gives ALL the flavour, crunch and color with this delish raw Pad Thai. It’s salad without feeling like salad.


This is one of my favourite recipes to store in a glass mason jar! It layers easily, just be sure to put the dressing at the bottom so the salad stays crisp.


 

Raw Pad Thai

Serves 2


Ingredients:

1 Medium zucchini julienned or spiralled

2 large carrots, julienned (save time purchase shredded carrots)

1 red bell pepper, thinly sliced

1 cup red cabbage, thinly sliced

¾ cup frozen edamame, thawed and shelled

3 green onions, thinly sliced

1 tbsp. hemp hearts

1 tsp sesame seeds


Dressing:

1 garlic clove or epicure roasted garlic to taste

¼ cup natural almond or peanut butter

2 tbsp. freshly squeezed lime juice

2 tbsp. Bragg’s Liquid Soy Sauce

2 tbsp. water

2 ½ tsp pure maple syrup

1 ½ tsp toasted sesame oil

1 tsp freshly grated ginger (or ground ginger or Epicure Sesame crunch topper and or Asian Stir fry)


Instructions:

Add zucchini, carrots, pepper and cabbage to large bowl. Toss till combined


Prepare dressing by processing all ingredients in a magic bullet or processor. Dressing may seem a bit thin but will thicken as it sits. Can be made in advance


Top up the vegetable bowls with edamame, green onions, hemp hearts and sesame seeds. Pour dressing and enjoy.


Tip: Try adding some shrimp or leftover chicken for an added boost of protein! Or serve as is for a delicious vegetarian meal.


 

Looking for custom meal plans created for your macros, your schedule and your preferences?


We offer 1:1 nutrition coaching inside of VIBRANT, our wellness coaching program for veterinarian women.


The last day to enroll in VIBRANT is May 19. There are 14 spaces available.


*Enroll before 05/05 to get the Early Bird enrollment of only $1999 US.*







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