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Pad Thai Salad

AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES

This Pad Thai salad is a vegetarian inspired take on the famous pad Thai dish.

This whole paleo challenge thing the second time around hasn’t been so easy.

It’s warmer, there’s ice cream to be had on weekends and pizzas to devour when your husband has this new obsession with homemade ones on the weekend and that’s just way more fun than paleo.

Honestly, the only thing keeping me from saying “screw it” to the whole shebang has been the fact that we’re partnered up this time. If I cheat, my partner gets no points for the day and vice versa. The guilt. It gets me.

Did I want to eat a salad the other day for lunch?

Pad thai salad

Nope. Not at all.

So I made it really pretty, made a kick ass creamy, spicy dressing that I drenched it in and tried to excite myself about a bunch of leafy greens that were supposed to mimic my favorite Thai dish except minus the best part, the noodles.

It’s similar to my Thai Kohlrabi Noodle Salad except this pad Thai salad has the creamy effect from the almond butter in the dressing.

The crispness and crunchy texture of this salad has a lot in common with my favorite bok choy salad. It’s another recipe that mimics takeout Asian flavors in a healthier way.

Pad thai vegetable salad

And shockingly, it worked.

The only bad thing about this was the fact that I ate it not even 30 minutes before a sled pull workout.

Not my brightest idea.

Thai salad

Now only if I could kick this 10pm cookie craving I’m currently having while writing this with a giant colorful salad.

Sorry, paleo.

More Thai inspired recipes:

Thai Pineapple Fried Rice
Sticky Thai Chicken
Spicy Thai Carrot and Kale Salad
Thai Basil Cashew Chicken Skillet
Thai Chicken Zucchini Noodles

Pad Thai Salad

Pad Thai Salad

Yield: 1-2 servings
Prep Time: 10 minutes
Total Time: 10 minutes

This Pad Thai salad is a vegetarian inspired take on the famous pad Thai dish.

Ingredients

For the Salad

  • 1 cup cabbage, shredded
  • 4-5 large leaves of swiss chard, sliced/chiffonade
  • 1/2 yellow pepper, sliced thin
  • 1/2 cup bean sprouts
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped cashews
  • 2 green onions, chopped
  • 2 small chili peppers, diced
  • 1 egg, scrambled

For the Dressing

  • juice of 1/2 a lime
  • 1/2 teaspoon white wine vinegar
  • 1 small garlic clove, minced
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon ground ginger
  • 2 tablespoons almond butter
  • 2-3 tablespoons almond milk

Instructions

  1. Arrange salad ingredients in a bowl.
  2. Whisk together dressing ingredients in a small bowl. Start with 2 tablespoons almond milk and whisk in more as needed to get desired consistency.
  3. Pour dressing over salad and enjoy.

Notes

Lightly adapted from A Couple Cooks

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 396Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 84mgSodium: 403mgCarbohydrates: 45gFiber: 8gSugar: 24gProtein: 14g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

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