food · fun · healthy · salad · Thai

Cold Pad Thai Salad

The warm summer days are finally here and who says you still can’t enjoy your favourite winter dishes?!

I love salads during the summer, but we all know they can get a little repetitive. This week I created a delicious noodle salad and freshened it up with raw carrots, bell peppers and cucumber. The tangy dressing gives it a close resemblance to a Pad Thai so I was instantly in love with this dish.

Options for protein are limitless, but I crumbled up tofu and mixed it into the dressing to give the texture of a scrambled egg.

Top this dish off with some raw veggies, cilantro and chopped peanuts, and you’ll forget why you ever doubted the beloved salad.

CRON-O-Meter noodles



1/2 package flat rice noodles

1/4 block chicken/beef/salmon/tofu

2 cups matchstick cucumber

2 cups shredded carrots

1 cup sliced bell pepper

1/4 Cup chopped cilantro


1/3 cup soy sauce

1/4 cup rice vinegar

2 tbsp lime juice

1 tbsp curry paste

1 tbsp agave syrup

1 tsp sesame oil


  1. In a large pot of boiling water, cook noodles for 5 to 8 minutes or until tender. Drain and rinse with cold water. Transfer into a bowl.
  2. Chop up vegetables and cilantro and add to noodles.
  3. Dressing: Combine all ingredients in a small bowl. Pour sauce over noodles.
  4. Sprinkle chopped peanuts. Enjoy!

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