Ingredients

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

3128

calories

196.52 g

carbohydrates

257.31 g

protein

148.73 g

fat

4589 mg

sodium

620 mg

cholesterol

Pad Thai Salad

Name: Pad Thai Salad
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 Servings
Ingredients: 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; 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

Features:

Cuisine:

Thai

30 mins
Serves 4
Easy

Ingredients

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

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.

Trivia

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.

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Ingredients

Nutritional information

Pad Thai Salad

Ingredients

For Dressing

How to make Pad Thai Salad

Akara Srisuk

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