Carrie’s Pad Thai Salad

Carrie’s Pad Thai Salad

This Pad Thai variation has become my absolute favorite. Once I began preparing it at home, there was no turning back. It's a satisfying full meal that caters to both vegetarians and meat-eaters. Please savor every bite!
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Prep Time 20 minutes
Cook Time 8 minutes
Additional Time 10 minutes
Total Time 38 minutes
Course Main Course
Cuisine world cuisine
Servings 4
Calories 807 kcal

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 (Optional)
  • 1 head lettuce, chopped, or as needed
  • 2 tablespoons flaxseed oil
  • ½ cup fresh bean sprouts, or to taste (Optional)
  • ½ cup chopped green onion
  • ½ cup chopped fresh cilantro
  • ½ cup chopped peanuts
  • ½ lime, cut into wedges

Instructions
 

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

Notes

  • Fish sauce can be omitted for a vegetarian version.
  • Substitute peanut oil for a mixture of sesame and canola oils, if desired. You can also substitute chives for the green onion and spring mix, spinach, or baby lettuces for the chopped lettuce.

Nutrition

Calories: 807kcalCarbohydrates: 109gProtein: 17gFat: 35gSaturated Fat: 6gCholesterol: 186mgSodium: 1244mgPotassium: 586mgFiber: 6gSugar: 30gVitamin C: 14mgCalcium: 104mgIron: 4mg
Keyword Carrie’s Pad Thai Salad
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Thai Recipes

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