This Thai noodle salad is the perfect summer meal. It’s light and filling, full of flavour and can be made for vegans and veggies as well as meat eaters. To turn it from a vegan delight to a meat eater’s dream, just add beef (or serve on the side)!
Basically, the salad is a delicious combination of rice noodles (Pad Thai noodles), fresh vegetables and herbs. This base is dressed with a sweet, savoury and pungent dressing that ties it all together perfectly.
This salad can be made with or without beef. This means it’s perfect for feeding hungry vegans as well as meat eaters. If you have a mixed table, just serve the beef on the side with a little reserved dressing. Everyone is happy!
Here’s the salad with beautiful tender eye fillet steak –>
I’ve made this a lot and used both dried noodles and fresh noodles. Both work well, but if you can source – or make – good quality fresh noodles, then do so. Do try to find ones without added preservatives though. I tend to use dried rice noodles because I avoid added preservatives in food.
As always, if feeding people with allergies or ingredient sensitivities, just omit them or swap with something else. For example, peanut allergies can be catered for with grapeseed or another neutral oil. You could even try coconut oil! You’d also omit the add peanuts at the end. If you don’t like chilli heat, just don’t use the chilli oil! You could even add extra fresh chilli if you like it really hot.
Remember, if you make this, leave a comment and share the recipe. Because good food and recipes are for sharing.
Most of all, enjoy!