Pad Thai Salad

This is a super easy and delicious salad to pop together and requires little or no cooking! Adapted from my warm chicken and macadamia pad thai this pad thai salad is an essential to cool your summer. You can make this vegetarian or vegan by leaving out the eggs, chicken and swapping the honey for maple syrup. Make it your own and toss through some different aromatics and vegetables. A perfect healthy dish for a warm summer!

barefootkitchens_padthai

What you need

Salad

1 zucchini ( Noodled grated or thinly sliced)

1 carrot ( noodled, grated of thinly sliced)

100-150g shredded purple cabbage

1 small red capsicum thinly sliced

1 small yellow capsicum thinly sliced

sliced spring onions ( about 4-5)

a handful of bean sprouts

a handful of fresh mint (roughly chopped)

A handful of coriander ( roughly chopped)

1/4 cup of macadamias ( roughly chopped, you can switch for another nut if you like)

1 – 2 cups of diced cooked chicken ( I usually use some left over roast chicken or roast up a breast or two)

1 – 2 cups of scrambled eggs ( Beat 2-3 eggs in a cup with a splash of water, salt and pepper and cook in some coconut oil in a pan until fluffy)

A handful of leafy greens – optional ( spinach, rocket etc)

1 tablespoon of chia seed ( optional)

1 small red chilli finely diced ( optional )

Dressing

1/4 cup of coconut aminos ( wheat free tamari if you can’t source aminos)

2 tablespoons of honey (Maple syrup is also ok)

1 minced/crushed/grated clove of garlic

The juice of 2-3 freshly squeezed limes.

1 teaspoon of fresh ginger

1-2 teaspoons of sugar free fish sauce

1 teapsoon of fresh turmeric ( optional)

In a bowl toss through salad ingredients, you might have to cut your zucchini and carrot noodles a little bit so they arent too long, mix dressing ingredients together in a bowl and drizzle over the top ( or serve to the side)

barefootkitchens_padthai

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