In an effort to keep things different in my fridge around here without starving while I’m on the Daniel Fast, I’m trying out some different salads here lately.  This pad thai salad that I made for the first time today is from one of my favorite cookbooks, Fresh Everyday by Sara Foster.

I’ll make it again.  It is really yummy!  And instead of chopping cabbage, I used a bag of shredded cabbage (that I had leftover from making the most amazing fish tacos last week.) I think I’d do it again that way too.

So here you go friends!  (Daniel fast friendly even if you use brown rice pad thai noodles and leave out the sugar in the dressing!)

Pad Thai Salad

Serves 4 to 6

1/2 pound flat rice noodles
1/4 pound snow peas or sugar snap peas, stem ends and strings removed and blanched
1 2-inch piece fresh ginger, peeled and julienned (about 2 tablespoons)
1/4 small head of Savoy or Napa cabbage, cored and thinly sliced (about 2 cups)
2 scallions, minced (white and green parts)
2 tablespoons chopped fresh cilantro leaves
2 tablespoons chopped fresh chives
1 cup unsalted peanuts, roasted and finely chopped
2 ounces bean sprouts or pea shoots (about 1 cup)
1/2 teaspoon crushed red pepper flakes
Salt and freshly ground black pepper to taste
Pad Thai Dressing (recipe follows)

1. Bring 4 cups of water to a boil in a medium saucepan over high heat. Remove the pan from the heat and immerse the noodles in the hot water. Let the noodles stand in the hot water for 7 to 10 minutes, stirring occasionally until they are tender, but still firm. Drain in a colander, rinse under cold water, and drain well. Turn the drained noodles into a large bowl.

2. Julienne the snow peas and toss them into the bowl with the noodles. Add the ginger, cabbage, scallions, cilantro, chives, half of the ground peanuts, half of the sprouts, the red pepper flakes, salt, and pepper. Drizzle with the Pad Thai dressing and toss gently, taking care not to break the noodles. Serve immediately, garnished with the remaining peanuts and sprouts.

Note: If you want to make this salad in advance, cover and refrigerate and garnish just before serving. You may also need to toss the noodles with a little more dressing because they tend to absorb the dressing.

Pad Thai Vinaigrette

This recipe makes twice what you need for the Pad Thai Salad. There are so many ways to use the leftovers: as dressing for a sandwich, salad, sliced tomatoes, or avocado slices.

Makes about 1 cup

2 tablespoons rice wine vinegar
2 tablespoons Thai fish sauce (nam pla)
2 tablespoons tamarind paste
2 tablespoons light soy sauce or tamari
2 tablespoon extra virgin olive oil
1 tablespoon ketchup
1 tablespoon sugar
1 tablespoon grated fresh ginger (1-inch piece)
2 cloves garlic, minced
Grated zest and juice of 1 orange
Grated zest and juice of 1 lemon
1 teaspoon crushed red pepper or chili paste

Whisk the vinegar, fish sauce, tamarind paste, soy sauce, olive oil, ketchup, sugar, ginger, garlic, orange zest and juice, lemon zest and juice, and crushed red pepper or chili paste in a small bowl. Use immediately or refrigerate in an airtight container for up to 1 week.

Photo Credit: Foster’s Market Fresh Everyday