| Prep: 30 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 335 | 11g | 2g | 52g |
| sugars | fibre | protein | salt |
| 7g | 4g | 12g | 1.3g |
Why I Love Indian Veggie Pad Thai Salad
My love for the Veggie Pad Thai Salad is rooted deeply in my appreciation for diverse flavors and healthy ingredients. This Indian-influenced dish captures the heart of Asian cuisine with a vibrant array of fresh, colorful veggies and robust, lip-smacking flavors. Reminiscent of the classic Pad Thai, this salad offers a light and refreshing take on a universally beloved dish.
Adventure on a Plate
With every bite of this Veggie Pad Thai Salad, you’re not just tasting a recipe––you’re experiencing a delightful symphony of taste that fuses the exotic with familiar comfort. Each ingredient, from the tangy tamarind paste and aromatic fish sauce to the fresh, crunchy veggies and firm tofu, lends its unique profile to this complex, yet harmonious masterpiece. Whether you’re a staunch vegetarian or a dedicated omnivore, this dish will open your tastebuds to a brand new dimension of flavors.
I was inspired by Chef Gordon Ramsay who is known for his ability to take simple ingredients and transform them into culinary delights. This Veggie Pad Thai Salad echoes that ethos by declaring that delicious, inspiring food need not be complicated.
Perfect Anytime, Anywhere
This salad, equipped with noodles, fresh veggies and tofu, is not just a side dish. It’s a complete meal—ideal for a midsummer luncheon, a cozy indoor dinner, or even a quick, healthy snack on a busy day. It’s also a great potluck option, sure to impress with its bold character and visually appealing palette.
Looking for a satisfying pairing to the Vegetarian Pad Thai Salad? Why not couple it with a sweet Thai Mango Sticky Rice for dessert? Or you can wash it down with a robust Riesling wine, known for its ability to complement spicy Asian cuisine.
The Veggie Pad Thai Salad isn’t just a recipe to me — it’s a testament to the magic of food, the comfort of home, and the adventure that is life.
What You’ll Need
- 12oz dried Rice Noodles
- 3 tablespoons Tamarind Paste
- 3 tablespoons Fish Sauce
- 1 tablespoon Brown Sugar
- 1 tablespoon Lime Juice
- 1 tablespoon Soy Sauce
- 2 Garlic Cloves, minced
- 2 tablespoons Vegetable Oil
- 1 Red Bell Pepper, thinly sliced
- 1 Carrot, julienned
- 1 cup Bean Sprouts
- 6 Green Onions, sliced
- 6 ounces Firm Tofu, diced
- 1/2 cup Crushed Peanuts
- 1/2 cup Fresh Cilantro, chopped
- 1/2 cup Fresh Mint, chopped
- Chili Flakes, to taste
Method
Step One
Begin by preparing the rice noodles according to the package instructions. Once they are cooked, drain and set aside.
Step Two
In a small bowl, mix together tamarind paste, fish sauce, brown sugar, lime juice, and soy sauce. Stir until the sugar is dissolved completely.
Step Three
In a large skillet or wok, heat the vegetable oil over medium heat. Add the minced garlic and sauté until fragrant.
Step Four
Add the red bell pepper slices and julienned carrot and stir-fry for a couple of minutes, just until they begin to soften.
Step Five
Then add the diced tofu to the skillet. Sauté until the tofu is lightly browned on all sides.
Step Six
Add the cooked noodles, bean sprouts, and sliced green onions to the skillet. Pour over the sauce mixture and toss everything together, ensuring all ingredients are well coated with the sauce.
Step Seven
Sprinkle with crushed peanuts, freshly chopped cilantro, mint, and chili flakes to taste.
Step Eight
Serve the Veggie Pad Thai Salad warm or allow it to cool and serve as a cold salad. Enjoy your delicious and healthy meal!
