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Pad Thai Salad

I love the flavors of Pad Thai Noodles. This variation has all my favorite components of the noodle dish; but tossed together for a light, sweet, salty, spicy salad. Feel free to use your any of your favorite vegetables. Add leftover rotisserie chicken, grilled meats, or shrimp to make it a complete meal.


Posted By: Deirdre K Todd
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Prep Time: 20-25 minutes | Cook Time: 10 minutes | Ready In: 20-25 minutes
Ingredients: Print   Add to cart
US Metric
  • 1 lb. rice noodle, cooked according to package directions, drained
  • ¼ head cabbage, shredded
  • 1 medium Japanese cucumber, halved lengthwise, thinly sliced
  • 1 medium carrot, peeled, julienne
  • 2-3 c. bean sprouts
  • ½ bunch green onion, thinly sliced
  • ½ bunch cilantro, chopped
  • ½ bunch Thai basil leaves, whole
  • ½ bunch mint leaves, whole
  • ½ c. peanuts, coarsely chopped
  • Garnish:
  • lemon, lime of calamansi wedges
  • Dressing:
  • ¼ c. hot water
  • 2 TB tamarind paste
  • 3 TB palm sugar, as desired
  • ¼ c. patis (fish sauce)
  • 1 TB Thai chili garlic paste, as desired
  • ¼ tsp. freshly ground black pepper

 

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Cooking Process:

In a mixing bowl; dissolve tamarind paste in hot water. Add sugar, patis, chili paste and pepper. Taste for seasoning; add additional sugar or chili paste as desired. In a large mixing bowl; toss together noodles, cabbage, cucumbers, carrots, bean sprouts, green onion, cilantro, basil and mint. When ready for service; toss with dressing as desired.

how to serve:

Serve with lemon, lime of calamansi wedges. Serves 4-6

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