Gluten-Free Pad Thai Recipe With Cucumber Noodles
Leave the stove off for this recipe and let your spiralizer do the work instead
In her newly released cookbook, More with Less, Jodi Moreno combines familiar ingredients in unexpected ways—like this take on pad Thai, which swaps noodles for vegetables and is just right for those "too hot to cook" summer nights. You'll need a spiralizer or julienne peeler to make this dish (both of which are worthy investments), but as a last-ditch effort, just chop the cucumbers and zucchini and pretend they're makeshift macaroni.
Now that your spiralizer is out, use it to make cold summer ramen and spiralized melon.
Recipe adapted from 'More with Less: Whole Food Cooking Made Irresistibly Simple,' by Jodi Moreno © 2018. Reprinted in arrangement with Roost Books, an imprint of Shambhala Publications, Inc.
Cucumber Noodle Pad Thai
Learn how to make this recipe for gluten-free pad Thai with zoodles and cucumber noodles, topped with a sweet-and-spicy peanut sauce.
Ingredients
- For the Sweet-and-Spicy Peanut Sauce
- ¼ cup peanut or almond butter
- 2 tablespoons tamari or coconut aminos
- 2 tablespoons brown rice vinegar
- 1 tablespoon freshly squeezed lime juice
- Dash or 2 of hot sauce
- One ¼-inch piece ginger
- 1 small garlic clove, minced
- 2 teaspoons honey
- 1 teaspoon toasted sesame oil
- 2 tablespoons water
- For the Salad
- 2 cucumbers, julienned or spiralized lengthwise
- 1 medium green zucchini, julienned or spiralized lengthwise
- 1 medium yellow zucchini, julienned or spiralized lengthwise
- ¼ cup peanut sauce
- 3 scallions, white and light-green parts only, thinly sliced
- ¼ cup peanuts or cashews, finely chopped
- Handful of cilantro, roughly chopped
- 7 to 10 basil leaves, roughly chopped
Optional Ingredients
- Nori gomasio, for serving (optional)
- Toasted sesame or hemp seeds, for serving (optional)
Directions
- Make the sauce: Put the peanut butter, tamari, vinegar, lime juice, hot sauce, ginger, garlic, honey and sesame oil in a food processor and run continuously until smooth. Add about 2 tablespoons of water, or just enough that the mixture will coat the back of a spoon. Store in the refrigerator for up to 1 week.
- Make the salad: In a large bowl, toss together the cucumber and zucchini noodles. Spoon in the peanut sauce little by little until the noodles are dressed as much as you like. Toss to combine, then sprinkle with the scallions, nuts, cilantro, basil and optional ingredients to serve.
Nutrition
| Calories per Serving | 280 |
| Total Fat | 17.8 g |
| Saturated Fat | 2.1 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 25.4 g |
| Dietary Fiber | 5.1 g |
| Total Sugars | 14.2 g |
| Sodium | 398.1 mg |
| Protein | 9.5 g |
