Carrie's Pad Thai Salad

Carrie's Pad Thai Salad

Carrie R. Medina

"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!"
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38 m servings 807 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 807 kcal
  • 40%
  • Fat:
  • 35.3 g
  • 54%
  • Carbs:
  • 109.1g
  • 35%
  • Protein:
  • 16.6 g
  • 33%
  • Cholesterol:
  • 186 mg
  • 62%
  • Sodium:
  • 1244 mg
  • 50%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place noodles in a bowl with enough hot water to cover; soak noodles until soft, about 10 minutes. Strain.
  2. 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. 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. 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.


  • Cook's 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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Read all reviews 5
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This was very good! I recommend having all the ingredients prepped & ready before cooking. It comes together quick! My rice noodles required a bit of cooking; not sure if I should have used hott...

The noodles were very good, but with the lettuce and sprouts, it was a very odd combination. Next time, I'd just make the noodles with chicken in it, and serve it hot without the lettuce.

I added an extra tablespoon of soy sauce and a little more chili powder. Great noodle bowl!

I liked it but prefer spicier food. Also the Tamarind concentrate was difficult to find. I finally found it at Whole Foods and it was nearly $12 for a 4 oz jar....yowzer! Also who the heck ha...

This was delicious! My noodles should have been softer and it was still good. I also didn't have Tamarind and it was still good. :) yum!

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