Best Pad Thai Summer Noodle Salad Recipes

CARRIE'S PAD THAI SALAD

Steps:

• Place noodles in a bowl with enough hot water to cover; soak noodles until soft, about 10 minutes. Strain.
• Combine sugar, water, lime juice, soy sauce, fish sauce, and tamarind in a large saucepan over medium heat. Simmer gently, stirring occasionally, until sauce is slightly thickened, 3 to 5 minutes.
• Heat peanut oil in a skillet over medium heat. Add garlic; stir just until fragrant, 30 seconds to 1 minute. Add eggs; cook and stir until almost set, 2 to 3 minutes. Add strained noodles to egg mixture; stir in 1/2 of the sauce. Continue to cook and stir noodle mixture until hot, adding additional sauce as desired, 2 to 3 minutes more. Sprinkle paprika and chili powder over the noodles.
• Layer lettuce on a serving dish or in individual bowls; drizzle with flaxseed oil. Place noodle mixture on lettuce; garnish with bean sprouts, green onion, cilantro, and peanuts. Serve with lime wedges.

PAD THAI PASTA SALAD

Steps:

• 1. Bring a large pot of water to a boil. Generously salt and cook the pasta according to the package's directions for al dente. Drain, shaking occasionally to prevent sticking, until cooled to room temperature. 2. Meanwhile, zest the limes into a large bowl and squeeze in 1/3 cup juice. Whisk in the fish sauce, brown sugar, vinegar, 1 tablespoon oil, and a pinch each salt and pepper. 3. Heat the remaining tablespoon oil a large skillet over medium-high heat. Season the shrimp with salt and pepper. Add to the skillet along with half the garlic. Cook, stirring occasionally, just until the shrimp is cooked through, about 3 minutes. Transfer to the bowl with the dressing. 4. Season the chicken with salt and pepper. Add to the same skillet along with the remaining garlic. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5 minutes. Add the bean sprouts and scallion greens and cook, stirring, until barely wilted, about 1 minute. Transfer to the bowl with the dressing. 5. Add the carrots, pasta, and peanuts to the bowl. Toss until everything is well-coated. Season to taste with salt and pepper. Garnish with the scallions and remaining peanuts. Serve warm, at room temperature, or refrigerate and serve cold.

PAD THAI SUMMER NOODLE SALAD

Steps:

• Cook pasta according to package directions, reserve in large bowl. In 12" skillet or wok, heat oil until just smoking. Add garlic and whites of scallions and cook while stirring constantly, for one minute. Add chicken and stir-fry just until cooked through (about 2 minutes). Add jalapeno and red pepper and cook for 2 minutes, then add zucchini, sprouts and all liquid ingredients and sugar. Cook for 2 minutes. Add egg to pan and scramble quickly until just setting, then add pasta and ground peanuts and cook for an additional 1 minute. Cool mixture then refrigerate at least one hour. When serving, garnish with additional coarsely chopped peanuts, reserved scallions and cilantro.