Pad Thai Salad
Calories 272 (32% from fat)
Fat 9.7 gram
Saturated Fat 1.6 gram
Trans Fat 0 gram
Cholesterol 0.5 mg.
Sodium 278 mg.
Carb 38.5 gram
Fiber 8 gram
Sugar 16 gram
Sugar Alcohol 8.5 gram
Protein 13.8 gram
2 medium zucchini (about 6.9 ounces each), skin removed and ends trimmed
2 carrots (about 3 ounces each)
1/2 medium head red cabbage, thinly sliced
1 red bell pepper, thinly sliced
1/2 cup bean sprouts
1/4 cup creamy peanut butter
(We used Smart Balance Creamy Natural Roast.)
1/2 cup PURE PB powder
(We used Crazy Richard's PURE PB, Pure Pressed Peanuts.)
3/4 cup of orange juice
2 Tbsp. sugar free honey
(We used Honey Tree's Sugar Free Imitation Honey.)
1 Tbsp. fresh ginger root, minced
1 Tbsp. reduced sodium soy sauce
1 clove (1 tsp.) garlic, minced
1/4 tsp. cayenne pepper
The original version of this recipe (on allrecipes.com) was good, but extremely high in fat and calories. We made a couple changes, including replacing the almond butter with peanut butter and something called PURE PB*. It's a powder made out of pure pressed peanuts. By mixing the PURE PB with water we eliminated much of the fat and kept all the taste.
*Crazy Richard's Pure PB Powdered Peanut Butter Sauce and we found it on Amazon.com.
1. Remove the skin from the Zucchini, then slice the zucchini lengthwise with a vegetable peeler. You're trying to create thin "noodles". Divide the noodles between four plates.
2. Slice the carrots lengthwise with the vegetable peeler just like the zucchini.
3. Mix together the carrots, cabbage, bell pepper and sprouts in a large bowl.
4. In medium sized bowl whisk together the peanut butter, PURE PB, orange juice, honey, ginger, soy sauce, garlic and cayenne pepper. Then pour half the mixture over the carrots and cabbage. Toss to coat.
5. Top the zucchini "noodles" with the cabbage mixture, dividing it equally between the four servings. Pour the remaining sauce over each portion.
Yield: 4 Servings