What is faster and tastier than ordering Pad Thai on a busy night?
Do it yourself! This recipe is so quick that it is ready before your restaurant would come, and turning the traditional pad Thai flavors in a salad makes a much healthier option. With a creamy ginger dressing over vegetables and chopped crisp crunchy nuts, it is the perfect solution for those days when you’re trying to eat healthy, but the takeaway menu is calling your name.
Worried bean sprouts? Do not be: the sprouts contain very few irritants bowel taking Paleo beans on the menu. In fact, you will find more phytic acid in almond butter in the cabbage. If you have a special reason to avoid germs specifically, although (or if you do not just like them), you can always replace them with very thin jicama sticks or white cabbage cut into strips.
With a single egg, this salad is not enough protein to a meal on its own, but you can easily change that by shredding cooked chicken and throw it in. Alternatively, simply serve the salad with boiled eggs (delicious dipped in a little extra dressing), or another healthy protein source to make it a complete meal.
Pad Thai Salad Recipe
SERVES: 1 PREP: 10 min. COOK: 5 min.
- 1 cup cabbage, shredded;
- ½ cup bean sprouts;
- ½ bell pepper, sliced;
- 2 cup of mixed greens;
- ¼ cup chopped nuts; (of your choice)
- 2 green onions, chopped;
- 1 egg, lightly beaten;
- 2 small chili peppers, diced; (optional)
- Cooking fat;
- 1 cup cooked chicken, shredded; (optional)
Ingredients for the dressing
- Juice of ½ a lime;
- ¼ teaspoon ground ginger
- 2-3 tbsp coconut or almond milk;
- 2 tbsp. almond butter;
- 1 clove garlic, minced;
- Sea salt and freshly ground black pepper;
- 1 tbsp. extra-virgin olive oil;
- In a small bowl, combine all dressing ingredients, mix well and season to taste.
- Melt some cooking fat in a small pan placed over medium heat and cook the egg 3-4 minutes while blurring.
- In a bowl, mix all ingredients for the salad and add chicken on top.
- Pour the dressing over the salad & serve.