I recently discovered this restaurant, B. Good and their Thai noodle salad at a restaurant near me. It is a new concept restaurant where they claim to use only Whole Foods ingredients sourced ethically. I really love the niche of healthy Thai recipes because there are so many good recipes that keep coming out of the niche. This one is no exception and keeps telling me that there are a lot of healthy Thai recipes out there.
Sourcing the Ingredients
The ingredients are easy to find here in Houston for this recipe other than the spicy slaw salad and spicy coconut vinaigrette salad dressing. Honestly, I just put a little Sriracha in both, regular coleslaw, without the dressing added yet and in a light balsamic, store bought dressing with a little coconut aminos added. It was easier that way. I also found pre-made zucchini noodles at our local market. If you can’t find them you can easily make them with a zoodle maker from amazon.com. Tofu is also in the refrigerated section.
All Natural Ingredients
If you want to go completely natural like the restaurant advertises I don’t know how to get the coconut flavor in the dressing honestly. Otherwise everything is from the refrigerated section. Tofu is kind of processed so that might be a little tricky. I used hard tofu and grilled it. You can make your own Sriracha, although as of this post we haven’t posted a recipe for that yet.
Without further ado, here is the recipe
Copycat B. Good Thai Noodle Salad
- Salad Bowl
- 10 Cups Romain lettuce Cut into bite sized pieces
- 4 tablespoon Pecans Pre shelled
- 2 Cups Zucchini Cut into noodles, zoodles
- 1 Cup Cilantro Leaves separated
Spicy Coconut Vinaigrette
- 1 tablespoon Sriracha Sauce Divided
- 4 tablespoon Olive oil
- 4 tablespoon Balsamic Vinegar
- 2 tablespoon Coconut Aminos
- 1 Cup cabbage Shredded, no dressing added yet.
- ¼ Cup carrots Shredded
- 1 tablespoon Canola oil
- 16 Oz Tofu Hard
- 1 teaspoon Light soy sauce
- On medium high cook the tofu in the oil with a dash of low sodium soy sauce until browned on both sides.
- While the tofu is browning, toss all the ingredients together holding back the zoodles and pecan halves to place on top.
- Plate the salad, putting the zoodles on top and then garnish with extra cilantro and the tofu on top.
- I also had some extra carrots and limes I needed to use so I added a step I didn’t see at the restaurant and garnished a little more because I thought it looked good.