I’m a sucker for takeout Pad Thai. Realizing I hadn’t found a source for such things in Miami (YET!) and remembering that I know how to make a really delish Thai peanut sauce, I decided to whip up a little something, something to curb the craving. This particular taste for Thai coincided perfectly with receiving a GORGEOUS food processor from my mom at our belated Christmas celebration in St. Pete. Yes, you read that correctly. Food processors can be gorgeous! Especially when they can seamlessly whip up such delicious sauces as the one listed below. I’m so excited to tinker around with it further and quit bypassing all those pesky recipes that list “Put everything in a food processor and pulse” as a step like it ain’t no thang. Well…now, for me, IT AIN’T! HALLELOOOO! (Meanwhile, Chet noted that this new food processor speaks to my need to dirty every single dish we own whenever I make something…but that’s a story for another time.)
This salad is a lighter version of traditional Pad Thai because it utilizes veggies as the base. Great for those (rare) times when you don’t want a heaping helping of carbs. Throw some additional protein on top (we went for chicken) or leave it off. Either way, you’re gonna love this salad! You MIGHT even prefer it to the greasy takeout version… *gasp*
What you’ll need:
For the “noodles”…
– 1 large or 3 small zucchini/s
– 1 carrot
– 1 1/2 cups of bean sprouts
– a few green onions
For the sauce…
– 4 Tbsps peanut butter
– 1 lime, juiced
– small knob of ginger
– clove of garlic
– 2 Tbsps soy sauce
– 1 tsp of oil, preferably sesame
– 1 tsp honey
– 1/2 Tbsp chili flakes
-water, as needed to reach desired consistency
– cooked chicken breast (Note: tofu would also be awesome!)
– sesame seeds
-more chili flakes
and how it all comes together:
– In a food processor or blender, mix all the sauce ingredients lists above (except the water) until blended. Add water a tablespoon at a time until you reach the desired creaminess.
– Reserve some of the sauce to cook your chicken with and set all sauce aside.
– With a vegetable spiralizer create “noodles” from the zucchini/s and carrot. Toss these in a bowl along with the bean sprouts and some chopped green onions. Add peanut sauce and toss to coat.
– Cut some chicken breasts into strips and cook through on a pan or grill. Once cooked, add the reserved sauce and heat some more.
– Divvy up the saucy “noodles” and top each bowl with chicken strips, slices of avocado, sesame seeds, and chilli flakes/sriracha. (Note: I like salads with warm protein on top. If you prefer a consistent temperature for all ingredients you could chill everything in the fridge together before serving.)
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