Pad Thai Protein Salad from The Plant-Based Cookbook | Interview and Cooking with Ashley Madden

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds provide a nut-free option with similar crunch.

chicken breast

🥗Healthier: tofu

💰Cheaper: canned chickpeas

Tofu is a plant-based protein, while chickpeas are budget-friendly.

Prepare rice noodles according to package instructions until al dente, then drain and rinse under cold water.

In a large bowl, combine cooked rice noodles, shredded carrots, chopped cabbage, sliced green onions, and bean sprouts.

In a separate bowl, whisk together fish sauce, soy sauce, brown sugar, minced garlic, red pepper flakes, and sesame oil until sugar dissolves.

Pour the dressing over the salad mixture and toss well to combine.

Garnish with chopped peanuts and fresh cilantro before serving.

Serve with lime wedges on the side for squeezing over the salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens