Pad Thai Salad Bowl


Pad Thai Salad Bowl

If you love pad Thai, you will LOVE this summer salad version! Loaded with fresh vegetables and citrus flavors, this bowl is perfect for a hot summer day lunch or picnic. You can add tofu to it if you want, but I don’t think it needs it. 

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Allergens: Nuts, Soy
  • Servings: 4



  • 6 ounces rice noodles
  • 4 cups cabbage, carrots, radish mix (shredded)
  • 1 red bell pepper (finely sliced)
  • 1 cup snap peas
  • 1/2 bunch cilantro (chopped)
  • 1/2 cup roasted peanuts (crushed, for garnish)

Peanut Sauce

  • 1 teaspoon ginger (finely grated)
  • 1 clove garlic
  • 1/4 cup peanut butter
  • 1/4 cup fresh orange juice
  • 3 tablespoons fresh lime juice
  • 2 tablespoons soy sauce or gluten-free soy sauce
  • 3 tablespoons agave
  • 3 tablespoons toasted sesame oil
  • 1/2 teaspoon salt


  1. Cook noodles according to the directions on the package. 

  2. In the meantime, blend all peanut sauce ingredients (ginger, garlic, peanut butter, orange juice, lime juice, soy sauce, agave, sesame oil, salt) in a blender until smooth.

  3. Place shredded veggies, bell pepper, snap peas, and cilantro into a serving bowl and toss. 

  4. Add cold noodles to the serving bowl and toss again. 

  5. Pour peanut sauce over top and toss well to combine.

  6. Taste, adjust salt, and garnish with roasted peanuts, cilantro, and lime wedge.