My husband, Kyle, and I are in a supper club. It consists of four food-obsessed couples who rotate houses and courses monthly. The hosts get to pick the theme, and for July, it was Sweet and Savory. The dishes are always inventive and impressive, and our friends Kristina and Adam didn’t disappoint when they used their spiralizer to make a Pad Thai salad — replacing the traditional rice noodles with vegetable “noodles.”
To start, we spiralized a healthy serving of cucumber, zucchini, and carrots, then tossed the “noodles” with a semi-homemade spicy peanut dressing (below). We served it over shredded cabbage and topped it with peanuts, sprouts, cilantro, and lime slices.
It was amazing, but when we do this again — and we most certainly will — we’ll be sure to remove some of the liquid from the cucumber spirals before mixing everything together. This can be done by sprinkling cucumber pieces with salt and then soaking up the liquid with paper towels. (Or, here’s a slightly more involved and probably more effective tutorial from The Kitchn.)
Spicy Peanut Pad Thai Salad Dressing
For the sauce, we mixed the following ingredients to taste. Apologies for the lack of measurements, but the list pretty much goes from “we used lots of this” to “we used a little of this.”
- Thai Peanut-Coconut Sauce (we found it at Trader Joe’s)
- Smucker’s Natural Peanut Butter (with the oil from the top of the jar)
- Chile Crunch
- Lime Juice
- Fish Sauce
Honestly, a little toasted sesame oil wouldn’t have hurt this recipe, either, but we didn’t have any at the studio. We also whisked in some water to give it more of a salad dressing consistency.
If you’re careful with the products you use (especially opting for Tamari over soy sauce) this is a fantastic way to make a healthy, gluten-free Pad Thai-inspired dish that’s perfect for a hot summer day.
P.S. Jeff sautéed the leftovers with some shredded chicken and egg and it was an equally fantastic hot meal.