Carrie's Pad Thai Salad recipe

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Ingredients

1 (12 ounce) package dried rice noodles
½ cup white sugar
¼ cup water
½ lime, juiced
2 tablespoons soy sauce
2 tablespoons fish sauce
1 teaspoon tamarind concentrate
¼ cup peanut oil
1 clove garlic, minced
4 eggs
1 tablespoon paprika
¼ teaspoon chili powder, or to taste
1 head lettuce, chopped, or as needed
2 tablespoons flaxseed oil
½ cup fresh bean sprouts, or to taste
½ cup chopped green onion
½ cup chopped fresh cilantro
½ cup chopped peanuts
½ lime, cut into wedges

Nutrition Info

806.7 calories
carbohydrate: 109.1 g
cholesterol: 186 mg
fat: 35.3 g
fiber: 6.1 g
protein: 16.6 g
saturatedFat: 6 g
servingSize: -
sodium: 1244.2 mg
sugar: 30.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place noodles in a bowl with enough hot water to cover, soak noodles until soft, about 10 minutes. Strain.

  2. Combine sugar, water, lime juice, soy sauce, fish sauce, and tamarind in a large saucepan over medium heat. Simmer gently, stirring occasionally, until sauce is slightly thickened, 3 to 5 minutes.

  3. Heat peanut oil in a skillet over medium heat. Add garlic, stir just until fragrant, 30 seconds to 1 minute. Add eggs, cook and stir until almost set, 2 to 3 minutes. Add strained noodles to egg mixture, stir in 1/2 of the sauce. Continue to cook and stir noodle mixture until hot, adding additional sauce as desired, 2 to 3 minutes more. Sprinkle paprika and chili powder over the noodles.

  4. Layer lettuce on a serving dish or in individual bowls, drizzle with flaxseed oil. Place noodle mixture on lettuce, garnish with bean sprouts, green onion, cilantro, and peanuts. Serve with lime wedges.

Recipe Yield

4 main dish servings

Recipe Note

This is my favorite Pad Thai creation. After I started making it at home, I could never go back. This is a full meal, suitable for vegetarians and meat-eaters alike. Please enjoy!

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