Spicy Noodle Pad Thai Salad

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  • 3 Tbsp vegetable oil
  • 3 cloves garlic, minced
  • 3 Tbsp minced fresh ginger
  • 1 large jalapeno pepper, minced, seeds and all
  • 2 large eggs, beaten
  • 4 ounces tofu, cut in small cubes
  • 6-8 scallions, thinly sliced
  • 1 can water chestnuts, sliced thinly
  • 2 cups bean sprouts
  • 16 oz spiralized zucchini noodles, prepared for you at the Fresh Divide!
  • Large handful fresh cilantro leaves, chopped
  • Sauce: 1/4 cup fresh lime juice (about 2 large limes), 3 Tbsp soy sauce, 2 Tbsp brown sugar
  • Garnish: 1/2 cup roasted peanuts, rough chopped, Fresh cilantro leaves, Lime wedges


  1. Heat the oil in a wok and sauté the garlic, ginger and jalapeno for several minutes, stirring constantly. Push them to one side and add the eggs. Scramble them, breaking them up as they cook.
  2. Whisk together the sauce ingredients and add to the pan. Heat until it comes to a boil, and then add the tofu, scallions, water chestnuts, bean sprouts, and the zucchini noodles. Stir fry for a minute or so, tossing everything really well to distribute the sauce evenly and just barely soften the noodles. Toss in the cilantro and take off the heat.
  3. Serve hot right away or remove from the pan and refrigerate to serve chilled as a salad. Garnish with lime wedges, chopped peanuts, and fresh cilantro.