Lunch & Dinner,  Quick & Easy

Low Carb Pad Thai

Pad Thai is one of my favorite Thai dishes. But the original Pad Thai with noodles can be hard on your stomach and digestion. If you are looking for a lighter version of that, dish this Low Carb Pad Thai might be an option for you.

I thought it will be awesome to come up with a recipe to make it light and delicious to enjoy it on the days when I don’t feel like eating noodles.

I highly recommend investing in a good spiralizer. If you are looking for a recommendation, you can find it here – number 4.
Sometimes I feel like eating pasta with some yummy sauce but at the same time, I feel like that would be too heavy. That’s when spiralizer comes with help! You can make your pasta out of veggies and enjoy low in calories and light meals.

If you are in a mood for something that tastes similar but it’s not as light you might want to try this Thai Salad, it’s absolutely delicious! However, if you are still in a mood for something light these Zucchini Ravioli is a bomb!

Yields3 Servings

 3 zucchini
 3 carrots
 1 red bell pepper
 ½ cup cashews
 1 cup bean sprouts
Peanut Sauce
  cup peanut butter
 ¼ cup water
 2 tbsp soy sauce

1

Prepare the vegetable noodles: Use a spiralizer to create noodles out of the carrots and zucchini. Transfer the noodles to a large serving bowl and add the bean sprouts.

2

Make the sauce: In a small bowl, whisk together all of the sauce ingredients until the sauce is smooth and creamy. You can use a blender to combine it together.

*not every peanut butter is raw, if it doesn't say raw on the label it's most likely not

3

Arrange your Pad Thai noodles and bean sprouts on a plate, sprinkle with chopped cashews, serve with sauce on a side.

Ingredients

 3 zucchini
 3 carrots
 1 red bell pepper
 ½ cup cashews
 1 cup bean sprouts
Peanut Sauce
  cup peanut butter
 ¼ cup water
 2 tbsp soy sauce

Directions

1

Prepare the vegetable noodles: Use a spiralizer to create noodles out of the carrots and zucchini. Transfer the noodles to a large serving bowl and add the bean sprouts.

2

Make the sauce: In a small bowl, whisk together all of the sauce ingredients until the sauce is smooth and creamy. You can use a blender to combine it together.

*not every peanut butter is raw, if it doesn't say raw on the label it's most likely not

3

Arrange your Pad Thai noodles and bean sprouts on a plate, sprinkle with chopped cashews, serve with sauce on a side.

Raw Pad Thai

Nutrition Facts
Serving Size
Servings Per Container 3

Amount Per Serving
Calories 387 Calories from Fat 214.2
% Daily Value*
Total Fat 23.8g 37%
Saturated Fat 2.3g 12%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2,138,1mg 0%
Total Carbohydrate 33g 11%
Dietary Fiber 7.5g 30%
Sugars 12.2g
Protein 18.4g 37%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

If you have tried this recipe, let me know how you liked it! Take a picture and tag it #simplypaya on Instagram!

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✨ P.

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