Description
Pad thai salad is a deconstructed version of classic pad thai with a peanut tamarind dressing and fresh veggies. Gluten-free and vegan.
Ingredients
Scale
Salad
- 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)
- 1–2 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
- ¼ – ½ 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
- 1–2 tablespoons tamarind paste (depending on how tart you want it)
Instructions
- Cook the rice noodles according to package instructions.
- 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.
- 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.