Pad Thai Salad


Having spent a lot of time traveling across Asia; I love Thai, Vietnamese, Japanese and Malaysian food and whilst a lot of the menu in Asian cuisine is gluten and dairy free, in the USA it still doesn’t taste particularly clean.

In lieu of putting on a lot of weight seeking out the most authentic Asian restaurants on the East Coast, I have decided to recreate my favorite dishes, making them as clean as possible, taking Asian food from a weekend treat to a week day staple.

This dish is taken from ‘the Londoner’ (, which is a great lifestyle blog with some amazing recipes thrown in. The recipe takes salads from simple to sinful!

I like making the recipe with prawns, but you can make it with tempeh to create a vegan version.


  • 1 Cucumber
  • 2 Large carrots
  • 2 Spring onions (chopped)
  • 1 Handful of fresh coriander
  • 1 Handful of fresh mint
  • 1 Handful of peanuts (roughly chopped/smashed)
  • A few wild tiger prawns


  • Juice of 1 lime
  • 3tbsp Sesame oil
  • 3tbsp Soy sauce
  • 1tbsp Fish sauce
  • 1tbsp chili flakes
  • 1tbsp honey
  • 1 Clove of garlic


  • Change the prawns for tempeh and leave out the fish sauce if you want to make this vegan
  • Substitute water for stock to add a little extra flavor to your shrimp


  • Spirilize the cucumber and carrot, or use a peeler to create ribbons
  • Add the chopped spring onions, fresh coriander and mint
  • De-vein the shrimp and blanch in hot water. I added a little organic clear spring mushroom broth for a subtle flavour.
  • Take the prawns out and place to the side once they turn pink
  • Mix the dressing ingredients and pour over the salad
  • Add the prawns and sprinkle over the crushed peanuts





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