Pad Thai Salad
Bright, zesty, and packed with irresistible crunch, this Pad Thai Salad is a vibrant twist on the classic dish, offering all the beloved flavors of traditional Pad Thai in a fresh, noodle salad form. Thin rice noodles mingle with crisp veggies like julienned carrots, cucumber, shredded red cabbage, and bean sprouts, while roasted peanuts and sesame seeds add a satisfying crunch. Tossed in a tangy, umami-rich dressing made with soy sauce, fish sauce, lime juice, and a kick of sriracha, every bite is a perfect balance of sweet, salty, and spicy. Finished with fragrant cilantro and a hint of garlic, this quick-and-easy recipe comes together in just 30 minutes and is perfect as a refreshing appetizer or a light main course. Whether you're serving it up for a weeknight dinner or sharing it at a summer gathering, Pad Thai Salad is guaranteed to delight your taste buds while keeping things simple and healthy!
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Recipe Information
Ingredients
- 200 grams Rice noodles (thin)
- 1 large Carrot
- 1 medium Cucumber
- 1 medium Red bell pepper
- 1 cup Red cabbage
- 2 stalks Green onions
- 1 cup Bean sprouts
- 0.5 cup Cilantro leaves
- 0.5 cup Roasted peanuts
- 1 large Lime
- 3 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 1 tablespoon Brown sugar
- 2 tablespoons Rice vinegar
- 1 tablespoon Sesame oil
- 1 teaspoon Sriracha or chili paste
- 2 cloves Garlic
- 1 tablespoon Sesame seeds (for garnish)
Instructions
Cook the rice noodles according to the package instructions. Drain, rinse with cold water to prevent sticking, and set aside.
Using a vegetable peeler or julienne slicer, cut the carrot and cucumber into thin strips. Thinly slice the red bell pepper and chop the red cabbage into fine shreds.
Chop the green onions into small pieces and roughly chop the cilantro leaves.
In a large mixing bowl, combine the cooked noodles, carrot, cucumber, bell pepper, red cabbage, bean sprouts, green onions, and cilantro.
To make the dressing, mince or grate the garlic and combine it with soy sauce, fish sauce, brown sugar, rice vinegar, sesame oil, sriracha, and the juice of one lime. Whisk until the sugar is dissolved and the dressing is smooth.
Pour the dressing over the salad ingredients in the mixing bowl. Toss everything gently to ensure the dressing coats all the vegetables and noodles evenly.
Transfer the salad to a serving platter or individual plates. Top with roasted peanuts and sesame seeds for a crunchy texture.
Serve immediately as a refreshing appetizer or a light main course. You can squeeze additional lime juice over each serving if desired.
Nutrition Facts
Calories |
895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.8 g | 75% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 17.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3235 mg | 141% | |
| Total Carbohydrate | 74.1 g | 27% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 33.6 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 405 mg | 31% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2679 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
