Vegetarian Pad Thai Salad

This salad was inspired by the PS Cafe version but mine here is presented like how you would eat the actual noodle Pad Thai in most Thai restaurants 🙂 There are many alternatives to this, but I like the version served using a dressing very similar to the Green Papaya Salad. This salad can be made vegan, vegetarian, paleo or gluten free. I will post a vegetarian version, and refer to my notes
below how to make it to suit your diet preference. You can also add other kinds of vegetables to suit if you can’t get certain ingredients in your country.

Vegetarian Pad Thai Salad


  • 4 cups beansprouts, clean away the tails
  • 2 cups Hericot Verts, tips cleaned away and sliced into halves
  • 1 cup carrot ribbons using a vegetable peeler
  • 1 red chili, deseeded and julienne finely
  • 1 green chili, deseeded and julienne finely
  • 1/2 cup flat leaf parsley
  • 2 eggs omelette, shredded
  • 1 fried Taukwa (firm beancurd), cut up in 2cm rectangles
  • 2cm rectangles
  • 15g chives, cut into 10cm lengths for
  • 4 tbsp grated or whole peanuts
  • 2 limes, cut into halves for serving
  • 2 tbsp palm sugar or coconut sugar
  • 3 tbsp fish sauce
  • 2 garlic cloves, grated
  • 2 large limes, juice only
  • 2 tbsp rice wine vinegar


  1. Toss all the salad ingredients into the bowl.
  2. For dressing, using an empty mason jar, add all ingredients inside and shake till sugar has melted and well mixed.
  3. Drizzle the dressing into the salad and toss using your hands (as not to break up the fragile sprouts).
  4. To serve, porportion salad into 4 plates and garnish with the chives on top. On the side, place the peanut, chili flakes and halve a lime.


[Vegan] For ingredients, you may add spiralized zucchini, tomatoes or lettuce to replace with the omelette. For the dressing, replace fish sauce with 2.5 tbsp soy or tamari and 1 tsp miso paste. [Paleo] omit beancurd and replace with boiled or grilled prawns, de-shelled.

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