Start Reading Mode
Pad Thai Salad

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
12 oz dried rice noodles
2 tbsp sesame oil
2 carrots - shredded
2 Spring onions - finely chopped
1 cup chicken - shredded
1 cup radish - finely chopped
2 tbsp coriander leaves - chopped
2 tbsp coriander leaves - chopped
2 tbsp fresh mint leaves - chopped
3 cloves garlic - crushed
½ cup peanuts - crushed
1 cup bean sprouts
1 cup red cabbage - chopped
For Dressing
1 tbsp lime
1 tsp caster sugar
2 tbsp sesame oil
1 tbsp fish sauce
2 tbsp soy sauce
¼ cup peanut butter
1 tbsp chilli flakes
1 tsbp honey
3 tbsp water

Nutritional information

196.52 g
257.31 g
148.73 g
4589 mg
620 mg

Pad Thai Salad

  • Non Veg
  • 30 mins
  • Serves 4
  • Easy


  • For Dressing

How to make Pad Thai Salad

  • Boil water in a large pan and add the dry rice noodles. Cook for 5 minutes, drain the water, and set aside.
  • Add oil to a large pan and heat over a medium flame. Introduce the garlic to the pan and fry for about 30 seconds. Add the chopped chicken and cook for 2 minutes.
  • Add the noodles, radish, spring onions, carrots, and cabbage. Stir and fry for 1 more minute. Remove from the heat.
  • Combine all the ingredients of the dressing together in a bowl and mix well.
  • Transfer the noodles to a large mixing bowl. Add the dressing, peanuts, bean sprouts, coriander, and mint leaves. Toss to combine.


The popular pad Thai salad is quite a new entrant to the Thai cuisine, the origin of which can be traced to 1930s. The then prime minister of Thailand, Field Marshal Plaek Phibunsongkhram held a public contest to find a new national noodle dish. The dish that won the contest was quite similar to the modern-day pad Thai salad. The purpose of the contest was not only to find a new dish but to weaken the influence of China by finding a substitute for wheat noodles.

Mango Kulfi Recipe
Prawn Malai Curry
Mango Kulfi Recipe
Prawn Malai Curry

Add Your Comment