Carries Pad Thai Salad Recipes

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CARRIE'S PAD THAI SALAD



Carrie's Pad Thai Salad image

This is my favorite Pad Thai creation. After I started making it at home, I could never go back. This is a full meal, suitable for vegetarians and meat-eaters alike. Please enjoy!

Provided by Carrie Medina

Categories     World Cuisine Recipes     Asian     Thai

Time 38m

Yield 4

Number Of Ingredients 19

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

Steps:

  • 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.

Nutrition Facts : Calories 806.7 calories, Carbohydrate 109.1 g, Cholesterol 186 mg, Fat 35.3 g, Fiber 6.1 g, Protein 16.6 g, SaturatedFat 6 g, Sodium 1244.2 mg, Sugar 30.1 g

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