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Carrie's Pad Thai Salad
Carrie's Pad Thai Salad
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Prep Time:
20 minutes
Cook Time:
8 minutes
Total Time:
38 minutes
Flavorful rice noodle bowl with tangy tamarind-lime-fish sauce, scrambled egg, sprouts, cilantro, peanuts on lettuce.
Ingredients:
  • 1 (12 ounce) package dried rice noodles
  • 0.5 cup white sugar
  • 0.25 cup water
  • 0.5 lime, juiced
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 1 teaspoon tamarind concentrate
  • 0.25 cup peanut oil
  • 1 clove garlic, minced
  • 1 tablespoon paprika
  • 0.25 teaspoon chili powder, or to taste
  • 1 head lettuce, chopped, or as needed
  • 2 tablespoons flaxseed oil
  • 0.5 cup fresh bean sprouts, or to taste
  • 0.5 cup chopped green onion
  • 0.5 cup chopped fresh cilantro
  • 0.5 cup chopped peanuts
  • 0.5 lime, cut into wedges
Instructions:
  • Place the noodles in a bowl and cover them with hot water to soak until soft, approximately 10 minutes. Then strain the noodles.
  • In a large saucepan, gently simmer sugar, water, lime juice, soy sauce, fish sauce, and tamarind over medium heat. Stir occasionally until the sauce slightly thickens, about 3 to 5 minutes.
  • Start by heating peanut oil in a skillet over medium heat. Once hot, add garlic and stir until fragrant for about 30 seconds to 1 minute. Then, add eggs and cook, stirring until almost set, which should take 2 to 3 minutes. Next, mix strained noodles into the eggs and add in half of the sauce. Keep stirring and cooking the noodle mixture until it's hot, for an additional 2 to 3 minutes. Feel free to add more sauce if desired. Finish off by sprinkling paprika and chili powder over the noodles before serving.
  • Arrange a bed of lettuce on a platter or in bowls, then generously drizzle with flaxseed oil. Top with the noodle mixture and delicately garnish with bean sprouts, green onion, fresh cilantro, and peanuts. Serve with lime wedges on the side.

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