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Showing posts from January 7, 2017

Pad Thai Salad

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Pad Thai is a favorite take-out dish for many, but when it arrives tasting too sweet, oily, and starchy it’s not worth the splurge. When ordering Pad Thai, you can ask restaurants to hold the peanuts, but you’ll have less luck asking them to leave out sugar, vegetable oil , or rice noodles. Especially rice noodles, since they make up most of the dish. Although rice noodles aren’t the worst noodles out there , it’s possible to enjoy the sweet, funky flavor of Pad Thai without them. Made without noodles, refined oil, or too much sugar, this Pad Thai salad is a winner. Crunchy purple cabbage and bean sprouts are tossed with egg and shrimp and a bold dressing inspired by the flavors of traditional Pad Thai. Still craving those noodles? Then go ahead and toss rice noodles into the salad, too. Time in the Kitchen: 25 minutes Servings: 2 Ingredients 1 small purple cabbage, thinly shredded 2 cups bean sprouts (155 g) 2 tablespoons fish sauce (30 ml) 2 tablespoons coconut aminos