Pad Thai salad bowl

    38 min

    This salad bowl has shredded lettuce with rice noodles, tamarind, scrambled egg, bean sprouts, fresh coriander, lime and peanuts.

    6 people made this

    Serves: 4 

    • 350g rice noodles
    • 100g caster sugar
    • 4 tablespoons water
    • 1/2 lime, juiced
    • 2 tablespoons soy sauce
    • 2 tablespoons fish sauce
    • 1 teaspoon tamarind concentrate
    • 4 tablespoons peanut oil
    • 1 clove garlic, minced
    • 4 eggs
    • 1 tablespoon paprika
    • 1/4 teaspoon chilli powder, or to taste (optional)
    • 1 head lettuce, shredded, or as needed
    • 2 tablespoons linseed oil
    • 40g fresh bean sprouts, or to taste (optional)
    • 50g chopped spring onions
    • 25g chopped fresh coriander
    • 75g chopped peanuts
    • 1/2 lime, cut into wedges

    Prep:20min  ›  Cook:8min  ›  Extra time:10min soaking  ›  Ready in:38min 

    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, about 3 to 5 minutes.
    3. Heat peanut oil in a pan 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 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 chilli powder over the noodles.
    4. Layer lettuce in a serving dish or in individual bowls; drizzle with linseed oil. Place noodle mixture on lettuce; garnish with bean sprouts, spring onion, fresh coriander and peanuts. Serve with lime wedges.

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    Reviews in English (8)


    I didn’t like it - it was far too sweet, and the ingridiends didn’t work together for me.  -  01 Mar 2018


    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 hotter water or if it was due to a brand difference. I used macadamia nut oil & sesame oil since that was on hand, otherwise it was made as stated. Next time I will reduce the sugar, since it was a bit too sweet for me. It was flavorful and could be used as the whole meal.  -  23 Mar 2016  (Review from Allrecipes US | Canada)


    Crunchy and delicious. Didn't have flax seed oil so I didn't use, (or miss) it!  -  10 Sep 2017  (Review from Allrecipes US | Canada)