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Pad Thai Noodle Salad

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PREP TIME
20 min
COOKING TIME
8 min
TOTAL TIME
38 min
SERVINGS
4 servings
Lunch Dinner Thai
Pad Thai Noodle Salad
Ingredients
  • 1 (12 ounce) package dried rice noodles
  • 1/2 cup white sugar
  • 1/4 cup water
  • 1/2 lime, juiced
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 1 teaspoon tamarind concentrate
  • 1/4 cup peanut oil
  • 1 clove garlic, minced
  • 4 eggs
  • 1 tablespoon paprika
  • 1/4 teaspoon chili powder, or to taste
  • 1 head lettuce, chopped, or as needed
  • 2 tablespoons flaxseed oil
  • 1/2 cup fresh bean sprouts, or to taste
  • 1/2 cup chopped green onion
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped peanuts
  • 1/2 lime, cut into wedges
Instructions
1
Submerge noodles in a bowl filled with sufficient boiling water to cover them; allow them to become tender, approximately 10 minutes. Drain the noodles.
2
Combine sugar, water, lime juice, soy sauce, fish sauce, and tamarind in a large saucepan over medium heat. Gently simmer the mixture, stirring occasionally, until it reaches a slightly thicker consistency, taking around 3 to 5 minutes.
3
Heat peanut oil in a skillet over medium heat. Introduce garlic into the pan and stir it just until fragrant, approximately 30 seconds to 1 minute. Add eggs to the pan and cook them until almost fully set, taking around 2 to 3 minutes. Add the strained noodles to the egg mixture and stir in half of the sauce. Continue cooking and stirring the noodle mixture until it's hot, adding additional sauce as needed, taking an additional 2 to 3 minutes.
4
Sprinkle paprika and chili powder over the noodles.
5
Arrange lettuce leaves on a serving dish or individual bowls; drizzle with flaxseed oil. Place the noodle mixture on top of the lettuce; garnish with bean sprouts, green onion, cilantro, and peanuts. Serve with lime wedges.