By Lauren Denos: 10/20/2015 (Nutrition)

 Pad Thai


I was craving Pad Thai at home one day and wondered what kind of healthy version I cold make, so I got to work on it. I wanted to see how many vegetables I could squeeze into this one dish, hence zucchini pasta instead of regular noodles. What was created was a dish made up of all vegetables. The sauce is simple and free of any sugar, dairy or grains. You can either serve this dish as is if you are vegan or as a side dish. Or you can do what I do and add some chicken to this for a complete meal.


  • 1 medium yellow or sweet yellow onion

  • 3 cloves of garlic minced

  • 1'' section of sliced minced ginger

  • 1 Tbsp sesame oil

  • 2 medium zucchini

  • 1 bell pepper (whatever color you like, I like everything but the green)

  • 2 cups of spinach

  • 3 Tbsp peanut butter (the natural kind is best)

  • 1 Tbsp lemon juice

  • 1/4 tsp cayenne (if you want it hotter)

  • 1 tsp red curry paste

  • 1/4 tsp garlic powder

  • 1 tsp braggs liquid aminos

  • 20 drops of stevia (you can substitute a Tbsp of honey if you want)

  • 6 Tbsp water (for a even richer sauce you can substitute some of the water for coconut milk)

  • spiral slicer


  1. Mix up peanut butter,lemon juice, water, cayenne, stevia, liquid aminos, red curry paste, and garlic powder, set aside.

  2. Slice the onion fine and saute it in 1 tbsp sesame oil, until they are starting to brown.

  3. Slice the bell pepper into 1/4'' strips and add to pan. Saute for about 3 minutes or so.

  4. Use spiral slicer to create zucchini noodles and add to pan and cover for a few minutes or until the noodles start to get soft (keep an eye on them, because they do not take long)

  5. Add minced garlic and ginger and spinach. Let cook just until the spinach is starting to wilt.

  6. Pour sauce in the pan and stir.

  7. Put the lid back on and let cook for a few more minutes.

  8. You can top with fresh chopped peanuts, basil or fresh mint if you like.

This makes 2 serving at 280 calories each.



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