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Pad Thai Noodle Salad

Pad Thai Noodle Salad is a colorful and delicious salad that is packed with flavor. It is great to serve at room temperature making it perfect to bring to a picnic or potluck or even in the lunchbox.
Author: Pavani
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Main Course, noodles pasta, Salad
Cuisine: asian, thai
Servings: 4 Servings

Ingredients

For the Salad:

  • 8 oz. Pad Thai Brown Rice Noodles
  • 1 Large Carrot, shredded or grated
  • 4~6 Small Radishes, grated
  • 4~6 Green Onions, finely chopped
  • 1 Medium Red Pepper, thinly sliced
  • 1 cup Mung Bean Sprouts (optional)
  • ¼ cup Roasted Peanuts, coarsely chopped (optional)
  • 8 oz. Baked or fried Tofu
  • 3 tbsp Cilantro, finely chopped
  • 8 oz. Baby Spinach

For the Pad Thai Dressing:

  • 2 tbsp soy sauce
  • 1 tbsp lime juice
  • 2 tbsp brown sugar
  • 2 tbsp Peanut or Vegetable Oil
  • 1 tbsp apple cider vinegar
  • 1" piece Ginger, finely grated
  • 1 Garlic clove, finely minced
  • ½~1 tsp Sriracha or Sambal Oelek
  • To taste Salt Pepper

Instructions

  • Whisk all the ingredients for the dressing in a bowl. Season with salt and pepper and set aside.
  • Cook noodles according to package instructions. I boiled a large pot of water, turned off the heat and added the brown rice noodles while stirring to separate them. Set it aside for about 5 minutes or until the noodles are tender but firm. Drain well and add to a big mixing bowl.
  • Add shredded carrot, radish, red pepper, green onions, tofu and mix well.
  • Stir in the sauce and mix well to evenly distribute it with the noodles and veggies. Rest the salad for at least 30 minutes.
  • Divide the spinach between serving plates, top with noodle salad, chopped cilantro, roasted peanuts and mung beans sprouts and serve. Enjoy!!
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