Think of this cool salad as a healthier copy of a restaurant Pad Thai. It uses lots of fresh veggies for crunch and a tangy tamarind‑lime dressing for flavor.
Active time: 40 minutes | Total time: 40 minutes
Shrimp Pad Thai Salad
What You Need
- 2 Tbsp fish sauce
- 1 Tbsp fresh lime juice
- 1 Tbsp tamarind paste (or extra lime & brown sugar)
- 1 Tbsp brown sugar
- 2 tsp grated ginger
- 1 small garlic clove, grated
- ½ tsp crushed red pepper
- 3 Tbsp grapeseed or canola oil, split
- ½ tsp salt, split
- 1 lb jumbo shrimp, peeled and deveined
- 6 oz rice noodles
- 3 cups thinly sliced red cabbage
- 1 cup bean sprouts
- 1 large carrot, cut into thin sticks
- 3 scallions, sliced on the diagonal
- 1 Fresno or jalapeño pepper, thinly sliced (seeded if you like milder)
- 2 cups mixed herbs (basil, cilantro, mint), torn
- ¼ cup crushed salted peanuts
- 4 lime wedges for serving
How to Make It
- In a bowl, whisk fish sauce, lime juice, tamarind paste, brown sugar, ginger, garlic, and red pepper. Add 2 Tbsp oil and 2 Tbsp water, then stir in a pinch of salt.
- Place the shrimp in another bowl and toss with half of the dressing. Let them rest while you finish the other steps.
- Cook the rice noodles in boiling salted water according to the package. Drain, rinse with cold water, and toss with 1 Tbsp oil.
- Combine the noodles with cabbage, bean sprouts, carrot, scallions, and pepper. Mix gently.
- Heat the last 1 Tbsp oil in a non‑stick skillet over medium‑high heat. Cook the shrimp for 1‑2 minutes each side, just until pink. Remove and set aside.
- Dress the noodle‑vegetable mix with the remaining dressing. Fold in the fresh herbs and sprinkle the rest of the salt.
- Serve the salad in shallow bowls, top with the cooked shrimp, sprinkle crushed peanuts, and add a lime wedge.
Serves: 4 people (about 2 cups of noodles and 2‑3 shrimp per plate)
Nutrition per serving: 390 kcal, 31 g protein, 9 g fat, 50 g carbs, 4 g fiber.