Pad Thai salad
A refreshing and lighter twist on the classic stir-fry, this vibrant salad brings together soft rice noodles, minced chicken, and succulent shrimp tossed with crisp beansprouts and fresh herbs. Dressed in a savoury blend of soy and oyster sauces with an aromatic kick of chilli and garlic, it makes an ideal warm-weather meal. Enjoy freshly tossed while textures are at their best.
Ingredients
- garlic cloves2 კბილი
- Sunflower oil30 ml
- Soy Sauce30 ml
- Oyster sauce30 ml
- Egg2 ცალი
- Lime juice30 ml
Instructions
6 steps- 1
Put the noodles in a large, heatproof bowl and pour over boiling water until they are submerged. Leave for 2-3 minutes, then drain well and place in cold water to cool.
- 2
Grind the shallots, garlic, coriander root and chilli powder in a mortar, adding a touch of water to bring it to a paste.
- 3
Heat the oil in a large frying pan, add the chicken and cook until brown. Add the shrimps, spring onions and beansprouts and cook for a further minute.
- 4
Stir in the soy sauce and oyster sauce and cook for another minute.
- 5
Add the drained noodles, eggs, lime juice and leaves. Toss gently until the eggs are cooked.
- 6
To serve, place the pad Thai salad into a large serving bowl and top with all the garnishes.
Nutrition
1 serving ≈ 263 g
Nutrition values are estimates. - means data is unavailable.
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