Carrie's Pad Thai Salad
Recipe information
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Cooking:
20 min.
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Servings per container:
4
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Source:

Ingredients for - Carrie's Pad Thai Salad

1. Dried rice noodles - 1 (12 ounce) package
2. White sugar - ½ cup
3. Water - ¼ cup
4. Lime, juiced - ½
5. Soy sauce - 2 tablespoons
6. Fish sauce - 2 tablespoons
7. Tamarind concentrate - 1 teaspoon
8. Peanut oil - ¼ cup
9. Garlic, minced - 1 clove
10. Eggs - 4
11. Paprika - 1 tablespoon
12. Chili powder, or to taste (Optional) - ¼ teaspoon
13. Lettuce, chopped, or as needed - 1 head
14. Flaxseed oil - 2 tablespoons
15. Fresh bean sprouts, or to taste (Optional) - ½ cup
16. Chopped green onion - ½ cup
17. Chopped fresh cilantro - ½ cup
18. Chopped peanuts - ½ cup
19. Lime, cut into wedges - ½

How to cook deliciously - Carrie's Pad Thai Salad

1. Stage

Place noodles in a bowl with enough hot water to cover; soak noodles until soft, about 10 minutes. Strain.

2. Stage

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.

3. Stage

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.

4. Stage

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.