Recipes Cuisine Asian Thai Carrie's Pad Thai Salad 4.8 (14) 11 Reviews 2 Photos 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! Submitted by Carrie Medina Published on June 19, 2020 Save Rate Print Share Close Add Photo Prep Time: 20 mins Cook Time: 8 mins Additional Time: 10 mins Total Time: 38 mins Servings: 4 Yield: 4 main dish servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 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 (Optional) 1 head lettuce, chopped, or as needed 2 tablespoons flaxseed oil ½ cup fresh bean sprouts, or to taste (Optional) ½ cup chopped green onion ½ cup chopped fresh cilantro ½ cup chopped peanuts ½ lime, cut into wedges Directions 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. 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. I Made It Print 79 home cooks made it! Nutrition Facts (per serving) 807 Calories 35g Fat 109g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 807 % Daily Value * Total Fat 35g 45% Saturated Fat 6g 30% Cholesterol 186mg 62% Sodium 1244mg 54% Total Carbohydrate 109g 40% Dietary Fiber 6g 22% Total Sugars 30g Protein 17g 33% Vitamin C 14mg 16% Calcium 104mg 8% Iron 4mg 20% Potassium 586mg 12% * 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.