Pad Thai Salad


Transforming a classic Thai stir-fried noodle into a healthy low-carb and refreshing Pad Thai flavoured salad. We substitute the rice noodles with thinly sliced cabbage which 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

Prep Time
30 minutes

Cook Time
15 minutes



Main Ingredients
4 eggs
10 shrimps
1/2 head small cabbage, thinly sliced
1 carrot, shredded
A handful of mint, thinly sliced
A handful of Thai sweet basil, thinly sliced
1 tbsp sesame seeds

Seasonings for Eggs
1/4 tsp salt
1/4 tsp white pepper powder
1 tbsp peanut oil for frying

Seasonings for Shrimps
1/4 tsp salt
1/4 tsp white pepper powder
1 tbsp peanut oil for frying

2 tbsp peanut oil
4 tbsp lime juice
1 tbsp fish sauce
1 tbsp ketchup
1 tbsp brown sugar
1/4 tsp chilli flakes

Crushed peanuts
Green onions


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