Even though Pad Thai Salad isn’t a Chinese dish, I served it at my Chinese themed party and it was a huge hit. I call this Pad Thai salad because it has a lot of the components and flavors of Pad Thai, but it’s served chilled and it’s fresh and delicious.
You could add a bit of spice to this dish by adding in slices or minced up red chili peppers. The freshness of this salad is perfect for summer and it makes a great potluck style dish.
As you probably know, I love simplicity — foods prepared simply with full bursts of flavor. This is a great example of a dish with that “wow” factor, yet it’s simple and easy to prepare with easy to find ingredients.
- 1 pound rice noodles
- 1 pound cooked medium to large prawns
- 1 inch of ginger, grated
- 1 bunch green onions, diced
- 1 english cucumber, cut into quarters lengthwise, then into small sections.
- 1 package of fresh bean sprouts
- 1 cup dry roasted peanuts
- 1 bunch of cilantro, coarsely chopped
- 1 tablespoon sugar
- 2 tablespoons sesame oil
- 6 cloves garlic minced or grated
- ½ cup rice vinegar
- 1/3 cup soy sauce
- salt and white pepper to taste
- Start by cooking the noodles in boiling water for 4 -5 minutes until tender, but not over cooked. Drain and rinse with cold water till chilled. Place noodles in a large bowl.
- Mix dressing ingredients together until fully combined.
- Add the rest of the ingredients to the bowl with the noodles, toss to combine. Generously drizzle the dressing over and toss to coat. Taste for salt and pepper.
- If you’re not planning to serve right away, keep the salad chilled in the fridge. If the noodles soak up most the dressing, you can drizzle more rice vinegar to loosen up the noodles.