Pad Thai Noodle Salad Recipe

The Spruce Eats
Serves: 4 Save

Ingredients (17)

  • 8 ounces rice noodles
  • 20 to 25 medium uncooked shrimp (peeled, deveined, tails left on if desired)
  • 2 tablespoons vegetable oil
  • 4 cloves garlic (minced)
  • 1 thumb-size piece galangal or ginger (minced)
  • 1 red bell pepper (sliced thinly)
  • 1 rib celery (sliced thinly)
  • 3 spring onions (sliced thinly)
  • 2 to 3 cups bean sprouts
  • 1 cup fresh cilantro (lightly chopped)
  • 1/2 cup fresh basil (gently torn)
  • 1/3 cup dry roasted unsalted peanuts (roughly chopped)
  • 1/2 cup boiling water
  • 1 3/4 tablespoons tamarind paste
  • 1/4 cup packed brown sugar
  • 1/4 cup fish sauce
  • 1 to 2 tablespoons Thai chili sauce (or 1/2 to 1 teaspoon cayenne pepper or dried crushed chili)

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Directions

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