July 30, 2018
Vietnamese Lemongrass Chicken Salad
Vietnamese Lemongrass Chicken Salad
August 13, 2018
Pad Thai Salad

Pad Thai Salad

Transforming a classic Thai stir-fried noodles into a healthy refreshing Pad Thai flavoured salad. We substitute the rice noodles with thinly sliced cabbage that guarantee to save at least 100 more calories in your diet.


for 2 servings


Difficulty level


Main ingredients

  • 2 tbsp peanut oil, divided
  • 4 large eggs, beaten
  • ½ head cabbage, thinly sliced
  • 10 shrimps, peeled and deveined
  • 1 carrot, shredded
  • A handful of mint, thinly sliced
  • A handful of Thai sweet basil, thinly sliced
  • 1 tbsp white sesame seeds



  • 2 tbsp peanut oil
  • ¼ cup lime juice
  • 1 tbsp fish sauce
  • 1 tbsp ketchup
  • 1 tbsp brown sugar
  • ¼ tsp chilli flakes



  • ½ tsp salt, divided
  • ½ tsp pepper, divided



  • Roasted peanuts, crushed
  • Green onions, 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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