Pad Thai Salad – A Fresh, Crunchy Twist on Thailand’s
Pad Thai Salad is a fresh, vibrant version of classic Pad Thai.It combines noodles, crisp vegetables, and a tangy peanut dressing.The dish is light yet flavorful and satisfying.Perfect for healthy meals or quick lunches.Customizable with proteins like tofu, chicken, or shrimp.A delicious fusion of traditional and modern cuisine.
Ingredients
For the Salad:
- 150g rice noodles
- 1 cup shredded cabbage
- 1 carrot (julienned)
- 1 cucumber (thinly sliced)
- ½ cup bean sprouts
- 2 green onions (chopped)
- ¼ cup roasted peanuts
- Fresh cilantro leaves
- Protein of choice (grilled chicken, shrimp, or tofu)
For the Dressing:
- 2 tbsp peanut butter
- 1 tbsp lime juice
- 1 tbsp soy sauce
- 1 tbsp honey or brown sugar
- 1 tsp tamarind paste (optional)
- 1 tsp chili sauce
Instructions
- Cook rice noodles according to package instructions; rinse under cold water and drain.
- Prepare all vegetables and place them in a large bowl.
- In a small bowl, whisk together peanut butter, lime juice, soy sauce, honey, tamarind paste, and chili sauce.
- Add warm water gradually to achieve a smooth dressing consistency.
- Add cooked noodles to the vegetables.
- Pour dressing over the mixture and toss well to combine.
- Top with peanuts, cilantro, and your choice of protein.
- Serve immediately or chill for 15–20 minutes for enhanced flavor.
Notes
- Use fresh lime juice for best flavor.
- Adjust sweetness and spice to taste.
- Tamarind adds authentic tanginess but is optional.
- Rinse noodles to prevent sticking.
- Use crunchy vegetables for texture contrast.
- Pre-cooked protein saves time.
- Dressing thickens over time—add water if needed.
- Best enjoyed fresh or slightly chilled.