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| Carrie's Pad Thai Salad |
"This is my favorite Pad Thai creation. After I started making it at home, I could never go back. This is a full meal, suitable for vegetarians and meat-eaters alike. Please enjoy!"
Ingredients :
- 1 (12 ounce) package dried rice noodles
- 1/2 cup white sugar
- 1/4 cup water
- 1/2 lime, juiced
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 teaspoon tamarind concentrate
- 1/4 cup peanut oil
- 1 clove garlic, minced
- 4 eggs
- 1 tablespoon paprika
- 1/4 teaspoon chili powder, or to taste (optional)
- 1 head lettuce, chopped, or as needed
- 2 tablespoons flaxseed oil
- 1/2 cup fresh bean sprouts, or to taste (optional)
- 1/2 cup chopped green onion
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped peanuts
- 1/2 lime, cut into wedges
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 38M |
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- Place noodles in a bowl with enough hot water to cover; soak noodles until soft, about 10 minutes. Strain.
- Combine sugar, water, lime juice, soy sauce, fish sauce, and tamarind in a large saucepan over medium heat. Simmer gently, stirring occasionally, until sauce is slightly thickened, 3 to 5 minutes.
- Heat peanut oil in a skillet over medium heat. Add garlic; stir just until fragrant, 30 seconds to 1 minute. Add eggs; cook and stir until almost set, 2 to 3 minutes. Add strained noodles to egg mixture; stir in 1/2 of the sauce. Continue to cook and stir noodle mixture until hot, adding additional sauce as desired, 2 to 3 minutes more. Sprinkle paprika and chili powder over the noodles.
- Layer lettuce on a serving dish or in individual bowls; drizzle with flaxseed oil. Place noodle mixture on lettuce; garnish with bean sprouts, green onion, cilantro, and peanuts. Serve with lime wedges.
Notes :
- Fish sauce can be omitted for a vegetarian version.
- Substitute peanut oil for a mixture of sesame and canola oils, if desired. You can also substitute chives for the green onion and spring mix, spinach, or baby lettuces for the chopped lettuce.
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