Pad Thai Salad

Want all the goodness of pad thai without the guilt? The secret lies in shirataki noodles, a slightly slippery type noodle made from tofu that digests easily in your system and contains no carbohydrates or sugar. We toss it together with carrots and bean sprouts for a delightfully crunchy and refreshing lunch option!

Pad Thai Salad. Photo by Sarah Crowder.

Pad Thai Salad. Photo by Sarah Crowder.

Pad Thai Salad

Servings: 2

Time: 30 minutes



  • 2 cups water
  • 2 packages shirataki noodles, drained, rinsed thoroughly
  • 2 Tbsp creamy unsalted peanut butter
  • 1 Tbsp fish sauce
  • 1 Tbsp golden mountain seasoning
  • 1 Tbsp mirin


  • 2oz bean sprouts
  • 2oz carrots, shredded
  • 1 green bell pepper, julienned 
  • 1 scallion, sliced thinly on a bias
  • 1 clove garlic, minced
  • 1 Tbsp toasted peanut oil
  • 1 lime, juiced


  • 1 Tbsp cilantro, chopped
  • 1 tsp toasted peanuts, chopped


  1. Process shirataki noodles according to package. Strain and dry thoroughly.
  2. In small bowl, warm peanut butter in microwave 30 seconds.
  3. Add fish sauce, golden mountain seasoning and sweet dark soy sauce. Whisk together to combine and mix with shirataki noodles.
  4. In large mixing bowl, combine bean sprouts, carrots, bell pepper, garlic, scallion with peanut oil and lime juice.
  5. Add noodles and mix thoroughly.
  6. Top with cilantro and peanuts.