Pad Thai Salad

Yield: Serves 4

Recipe & Photo by Renee Kohlman

Ingredients

100 grams rice noodles, cooked according to package directions and drained well

1 zucchini, cut into julienne strips

1 red pepper, cut into julienne strips

1 carrot, cut into julienne strips

½ cup crushed peanuts

lime wedges, to serve

Thai Pesto (see link below)

Preparation

  1. In a large bowl, toss together the cooked rice noodles and vegetables. Toss with the Thai pesto and adjust seasonings. Divide into bowls and garnish with crushed peanuts. Serve with lime wedges.
https://culinairemagazine.ca/pad-thai-salad/

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