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Pad Thai Salad Bowl

 

Pad Thai Salad Bowl

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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. 
Servings: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients 

Noodles

  • 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

Instructions 

  • Cook noodles according to the directions on the package. 
  • 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.
  • Place shredded veggies, bell pepper, snap peas, and cilantro into a serving bowl and toss. 
  • Add cold noodles to the serving bowl and toss again. 
  • Pour peanut sauce over top and toss well to combine.
  • Taste, adjust salt, and garnish with roasted peanuts, cilantro, and lime wedge.

BON APPÉTIT!