Pad Thai Zucchini Noodles

Prep Notes


6 servings


      Pad Thai Dressing:
    • 1/4 cup organic smooth peanut butter
    • 1/4 cup water, warm
    • 3 tbsp non-GMO tamari
    • 1 tbsp rice vinegar
    • 1 tbsp fish sauce (sub with soy sauce or tamari if necessary)
    • 1 tbsp local  honey
    • 1/2 lime, juice of
    • Salad:
    • 3 eggs, large (egg whites are OK)*
    • 1 tbsp coconut oil
    • 12 oz package firm tofu, cut into small cubes**
    • 7 oz shrimp, cooked*
    • 2 medium zucchini, made into "noodles" using a mandoline, spiralizer or vegetable peeler
    • 1 large red bell pepper (I used 2 medium Romeros)
    • 2 cups bean sprouts
    • 1/4 cup peanuts, unsalted
    • 1 cup cilantro, chopped
    • 1/2 cup green onion, chopped
    • Dash of sea salt


  1. In a blender, food processor or Magic Bullet, add Pad Thai Dressing ingredients and process until smooth. Set aside.
  2. Preheat large skillet on medium heat, spray with olive oil or cooking spray and make scrambled eggs. Transfer to a large salad bowl. Wipe clean or rinse the skillet, return to medium - high heat and add coconut oil. Add tofu and salt, cook until somewhat golden brown, stirring occasionally and watching closely not to burn. Transfer to the bowl with eggs along with remaining Salad ingredients. Pour dressing over the salad, mix gently and serve cold.
  3. Storage Instructions: Refrigerate covered for up to 2 days.


*Omit for vegan or vegetarian version. **You can skip tofu or substitute with cooked diced chicken.