Pad Thai Salad

Bobby Ong

Plated Asia Producer
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Transforming a classic Thai stir-fried noodle into a healthy low-card and refreshing Pad Thai flavoured salad. We substitute the rice noodles with thinly sliced cabbage that guarantees to save at least 100 more calories in your diet. What makes the salad so refreshing is that we added a handful of mint leaves and coriander into the salad mix.

How to make Pad Thai Salad


for 2 servings

Main ingredients

  • 2 boneless and skinless chicken thighs
  • 2 heads small romaine lettuce, sliced
  • 1 carrot, shredded
  • 1 Japanese cucumber, shredded
  • 2 handful bean sprouts
  • A handful of mint, thinly sliced
  • A handful of coriander, thinly sliced


  • 2 tbsp peanut oil
  • 4 tbsp lime juice
  • 2 tbsp fish sauce
  • 1 tbsp light soy sauce
  • 2 tbsp brown sugar
  • 2 stalks lemongrass, white parts only, finely chopped
  • 2 shallots, finely chopped
  • 1 inch ginger, finely chopped
  • 2 cloves garlic, finely chopped


  • 1 tbsp peanut oil
  • 2 tbsp lime juice
  • 1 tbsp fish sauce
  • 2 tbsp brown sugar
  • 2 cloves garlic, finely chopped
  • 1 red chilli, finely chopped


  1. Heat 1 tbsp of peanut oil in a large nonstick pan over medium-heat.
  2. Use kitchen paper to spread and thin the oil.
  3. Add beaten eggs. Fry about 1 to 2 minutes on each side or until fully cooked on both sides. Set aside. Once cooled, slice thinly.
  4. Clean the pan.
  5. Using the same pan, heat 1 tbsp of peanut oil over medium-heat.
  6. Add shrimps. Sear about 1 minute each side or until lightly browned. Set aside.
  7. In a small bowl, mix together peanut oil, lime juice, fish sauce, ketchup, brown sugar and chilli flakes. Set aside.
  8. In a large mixing bowl, add cabbage, fried eggs, carrot, mint, basil, shrimps, sesame seeds and the dressing. Toss until well mixed.
  9. Divide salad into 2 equal portion. Top with crushed peanuts and green onions. Enjoy!

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