Carrie's Pad Thai Salad recipe
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Ingredients
- 1 (12 ounce) package dried rice noodles ½ cup white sugar ¼ cup water ½ lime, juiced 2 tablespoons soy sauce 2 tablespoons fish sauce 1 teaspoon tamarind concentrate ¼ cup peanut oil 1 clove garlic, minced 4 eggs 1 tablespoon paprika ¼ teaspoon chili powder, or to taste 1 head lettuce, chopped, or as needed 2 tablespoons flaxseed oil ½ cup fresh bean sprouts, or to taste ½ cup chopped green onion ½ cup chopped fresh cilantro ½ cup chopped peanuts ½ lime, cut into wedges
Nutrition Info
- 806.7 caloriescarbohydrate: 109.1 gcholesterol: 186 mgfat: 35.3 gfiber: 6.1 gprotein: 16.6 gsaturatedFat: 6 gservingSize: -sodium: 1244.2 mgsugar: 30.1 gtransFat: : -unsaturatedFat: : -
Directions Carrie's Pad Thai Salad
Directions
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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.