Pad Thai Salad Recipe

Name: Pad Thai Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: NOODLES; 1 cup Snow Peas, thin strips; 1 cup Carrots, thin strips; 2 cup Shiitake Mushrooms, thin strips; 1/2 cup Fried Tofu, thin strips; 1/2 cup Red Pepper, thin strips; 4 oz Vermicelli Noodles; 16 Prawns; DRESSING; 2 Tablespoon Fish Sauce; 1/4 cup Lime Juice; 1/4 cup Tamarind Concentrate; 1 Tablespoon Palm Sugar; 1 teaspoon minced Garlic; 2 Tablespoon minced Shallots; 3/4 cup Peanut or Vegetable Oil; Salt and Pepper to taste; GARNISH; 1/4 cup Unsalted Roasted Peanuts; 1/2 cup Green Onions, thin strips; 8 Cilantro Sprigs; 1/2 cup Mung Bean Sprouts (heads only)

Servings: persons

NOODLES
1 cup Snow Peas, thin strips
1 cup Carrots, thin strips
2 cup Shiitake Mushrooms, thin strips
1/2 cup Fried Tofu, thin strips
1/2 cup Red Pepper, thin strips
4 oz Vermicelli Noodles
16 Prawns
DRESSING
2 Tablespoon Fish Sauce
1/4 cup Lime Juice
1/4 cup Tamarind Concentrate
1 Tablespoon Palm Sugar
1 teaspoon minced Garlic
2 Tablespoon minced Shallots
3/4 cup Peanut or Vegetable Oil
Salt and Pepper to taste
GARNISH
1/4 cup Unsalted Roasted Peanuts
1/2 cup Green Onions, thin strips
8 Cilantro Sprigs
1/2 cup Mung Bean Sprouts (heads only)

1
1. In a medium pot, bring 3 quarts of water to a boil. Add 1 Tablespoon salt. Add vermicelli noodles. Cook until soft and tender. Remove from heat, strain, and cool under cold running water. Strain. Add 1 to 2 Tablespoons oil.
2
2. In a medium pot, bring 2 quarts of water to a simmer. Add 1 Tablespoon salt. Add prawns and cook for 5 minutes or until prawns are cooked through. Remove from heat, strain, and cool under cold running water. Set aside.
3
3. To prepare dressing, mix all ingredients in a bowl. Add salt and pepper to taste.
4
4. To assemble salad, in a large bowl mix all ingredients except dressing, garnishes, and prawns. Season with salt and pepper to taste.
5
5. Add half the amount of dressing to the mixed salad. Mix until well combined.
6
6. Add prawns on top of salad.
7
7. To garnish, sprinkle with crushed roasted peanuts, green onion strips, cilantro springs, and mung bean sprouts.
8
8. Serve remaining dressing in a separate bowl.

742

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: NOODLES, 1 cup Snow Peas, thin strips, 1 cup Carrots, thin strips, 2 cup Shiitake Mushrooms, thin strips, and more.

Yes, Pad Thai Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pad Thai Salad

How did you like this recipe?

Frequently Asked Questions