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Pad Thai salad with peanut tamarind dressing from above.

Pad Thai Salad with Peanut Tamarind Dressing

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  • Author: Ally Milligan
  • Prep Time: 10 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Category: Salad
  • Method: Mix
  • Cuisine: Thai-Inspired


Pad thai salad is a deconstructed version of classic pad thai with a peanut tamarind dressing and fresh veggies. Gluten-free and vegan.




  • 1 red bell pepper, cut into strips
  • 4 scallions, thinly sliced
  • ½ cup roasted unsalted peanuts, coarsely chopped
  • 1 small bunch cilantro, leaves torn off (amount to taste)
  • 1 bunch basil, thinly sliced (amount to taste)
  • 12 medium carrots, shredded
  • 6 oz dry rice noodles
  • 1 lime for serving
  • bean sprouts, optional
  • 4 cups spring mix, optional

Peanut-Tamarind Dressing

  • ⅓ cup smooth, unsweetened peanut butter
  • ¼½ cup water
  • 1 tablespoon gluten-free soy sauce or coconut aminos
  • 1 teaspoon honey
  • 2 teaspoons fresh grated ginger
  • 1 large garlic clove, minced
  • 1 tablespoon lime juice
  • 12 tablespoons tamarind paste (depending on how tart you want it)


  1. Cook the rice noodles according to package instructions.
  2. Make the dressing. Add all dressing ingredients to a small bowl and whisk to combine. Start with 1/4 cup of water and add more, one tablespoon at a time, to thin out if needed.
  3. Add remaining ingredients on top of rice noodles, drizzle with peanut tamarind dressing and squeeze fresh lime on top. Top with peanuts, scallions and cilantro.