Pad Thai Cucumber Salad
Pad Thai is a popular Thai street food dish made with stir-fried rice noodles, eggs, tofu, and a tangy sauce. This Pad Thai Cucumber Salad puts a refreshing twist on the traditional flavors of Pad Thai by using cucumber noodles instead of rice noodles.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 16.
Ingredients
- 2 cup Cucumber
- 1 cup Carrot
- 1 cup Red bell pepper
- 1 cup Bean sprouts
- 4 ounce Rice noodles
- 2 tablespoon Peanuts
- 2 tablespoon Fresh cilantro
- 2 tablespoon Green onions
- 1 piece Lime
- 2 tablespoon Soy sauce
- 2 tablespoon Peanut butter
- 1 tablespoon Sesame oil
- 1 tablespoon Maple syrup
- 1 clove Garlic
- 1 teaspoon Ginger
- 0.5 teaspoon Red pepper flakes
Instructions
- Cook the rice noodles according to package instructions. Drain and rinse with cold water.
- In a large bowl, combine the cucumber, carrot, red bell pepper, bean sprouts, peanuts, cilantro, and green onions.
- In a small bowl, whisk together the lime juice, soy sauce, peanut butter, sesame oil, maple syrup, garlic, ginger, and red pepper flakes.
- Pour the dressing over the vegetables and toss to combine.
- Add the cooked rice noodles and gently toss to coat.
- Let the salad rest in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Serve chilled and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 6g10%
- Total Carbohydrate 22g8%
- Sugars 9g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.