A picture of the recipe Pad Thai Salad

Pad Thai Salad

Our favorite quick spring dinner. Add grilled chicken or a poached egg for added protein. Great with Viognier.

Recipe Information

Prep Time: 20 Minutes

Cook Time: 10 Minutes

Total Time: 30 Minutes

Total Servings: 4


  • 1 cup Kale (leaves only, finely sliced)
  • 2 cup Green or purple cabbage (finely sliced)
  • 1 lime (halved)
  • 12 oz flat rice noodles
  • 3 radishes, (finely sliced)
  • 2 spring onions (finely sliced)
  • 20 basil leaves
  • handful of coriander leaves
  • 3 tbsp roasted peanuts (roughly chopped)
  • 3 tbsp soft light brown sugar
  • 3 tbsp fish sauce
  • 1 tbsp rice wine vinegar
  • 1 tbsp tamarind puree
  • 1 tbsp toasted sesame oil
  • 1 tsp dried chili flakes
  • 1 small garlic clove (finely chopped)
  • 2 tbsp extra virgin olive oil
  • salt and pepper


  1. To prepare the dressing, heat the sugar, fish sauce, rice vinegar, tamarind, sesame oil, chilli flakes and garlic in a small pan over a low heat for 1 minute until the sugar has dissolved. Remove from the heat, & slowly add 1-2 tbsp of olive oil and season w/ S&P.

  2. Add kale and cabbage in a large bowl, sprinkle with 1 tsp salt & the juice of half a lime. Massage the salt and juice into the leaves to tenderise them, then leave to sit for 10 minutes.

  3. Bring a large pan of salted water to the boil and cook the noodles 3-5 minutes (not al-dente). Rinse under cold running water and leave to drain.

  4. To serve, combine the noodles & leaves in a large bowl. Toss with cooled dressing (start with 1/2 of the dressing and add more to taste). Season with salt and pepper to taste. Add the radishes, spring onions, basil and coriander, and toss gently. Transfer to a serving bowl and top with the peanuts, then serve with the remaining lime, cut into wedges, on the side.

Suggested wine pairing

2022 Viognier, Landa Vineyards