Zingy Zucchini Pad Thai

Forget that oily and sodium-packed Pad Thai you get from your local takeaway joint. Instead, have a go at whipping up this fresh and super healthy alternative! It's a cinch to make and we bet you already have most of the ingredients!


  • 1 tbsp coconut oil
  • 350g firm tofu, cut into cubes
  • 2 medium zucchini, made into "zoodles" using a mandoline, spiralizer or peeler
  • 1 red capsicum
  • 2 cups bean shoots
  • 1/4 cup Picky PickyPeanuts
  • 1 cup coriander, chopped
  • 1/2 cup shallots
  • Pinch of salt

Pad Thai Dressing:

  • 1/4 cup smooth peanut butter
  • 1/4 cup water, warm
  • 3 tbsp Tamari Sauce
  • 1 tbsp rice wine vinegar
  • 1 tbsp fish sauce (vegans sub with soy sauce)
  • 2 tbsp rice malt syrup
  • 1/2 Lime, juiced


  • For the dressing: add all Pad Thai Dressing ingredients to a high-speed blender and process until smooth. Set aside.
  • For the Pad Thai: Preheat large skillet on medium heat, melt the coconut oil and add the tofu and salt, cook until slightly brown. Transfer to a large salad bowl. Add remaining Salad ingredients. Pour dressing over the pad thai, mix gently and serve cold.
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