Carrie's Pad Thai Salad

This pad thai salad features rice noodles in tamarind, lime, and fish sauce with scrambled egg, sprouts, cilantro, and peanuts on a bed of lettuce.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 807 Calories

Ingredients

• 4 eggs
• 1 clove garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon paprika
• 1 (12 ounce) package dried rice noodles
• 2 tablespoons fish sauce
• 2 tablespoons flaxseed oil
• 1 head lettuce, chopped, or as needed
• 1 teaspoon tamarind concentrate
• 0.5 cup chopped fresh cilantro
• 0.25 cup water
• 0.5 cup white sugar
• 0.5 lime, juiced
• 0.5 cup chopped green onion
• 0.25 cup peanut oil
• 0.5 cup chopped peanuts
• 0.25 teaspoon chili powder, or to taste
• 0.5 cup fresh bean sprouts, or to taste
• 0.5 lime, cut into wedges

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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

Step 4

Heat peanut oil in a large skillet over medium heat. Add garlic; stir just until fragrant, 30 to 60 seconds. Add eggs; cook and stir until almost set, 2 to 3 minutes. Add 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 noodles.