Pad Thai Salad

Yield: Serves 4

Recipe & Photo by Renee Kohlman


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)


  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.

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