Prawn Pad Thai Salad (no noodles): Recipe

prawn pad thai salad

In this recipe, we’ve taken the classic pad thai and given it a healthy twist making a prawn pad thai salad that’s less than 200 calories. Keeping it as a raw salad means it is perfect for a packed lunch. A friend of Becky’s made a similar dish for her once using tofu and almond butter. However, we’ve given this a bit of Gills twist. The entire dish takes less than 30 mins to throw together, so why not make ahead on a Sunday night and get your lunches ready for the week. If you don’t want to chow down on the same lunch every day, use some of these ingredients and a few extras to make summer rolls.

We have nothing against tucking into a hearty bowl of noodles, just see our salon noodle soup recipe, however after a decadent Christmas a couple of good salads don’t go amiss. It is easy to make this dish gluten free if you swap the soy for tamari. The spiralizing craze is thankfully over, however, this piece of kitchen equipment can be a huge help for making tasty dishes like this. Don’t worry about getting one of those fancy industrial sized ones, try this £7 one from Amazon that works a bit like a giant pencil sharpener. ‘Zoodles’ will never beat a big bowl of udon – but they can add a delicious new texture and a more interesting way to enjoy lighter dishes.

Remember if you are taking this as a packed lunch it’s important not to mix the sauce in with the salad straight away. Do this before serving to ensure the veggies keep their crunch.

Ingredients (generously serves 2):

  • 2 courgettes
  • 2 carrots
  • 8 cooked prawns
  • 2 spring onions
  • 1 small bunch of coriander
  • 25g beansprouts


  • 1 tbsp smooth peanut butter
  • 1 tbsp soy sauce
  • 1 lime
  • 1 tbsp honey
  • Chilli flakes (to taste)


  1. Using a spiralizer create noodles out of the carrots and courgette. If you don’t own a spiralizer try a mandoline, or carefully peeling with a vegetable peeler and cutting into strips.
  2. Put the ‘noodles’ into a bowl and add the prawns, bean sprouts, onions and coriander
  3. Now to make the simple sauce. In a small bowl, whisk together all of the ingredients until the sauce is smooth and creamy. Don’t worry if it looks a little unappetising at first, with a bit of mixing it will come together.  Taste and adjust seasoning if necessary.
  4. If you’re planning on packing this for work lunches, portion the salad and sauce separately. When you get to work add the sauce to the salad, using a fork to coat all the ingredients.
Per serving: kcal 175, Fat 5.6g, Carbs 13.6g, Protein 18.2g, Sugar 12.2g, Fiber 0.8g

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