timer icon
15 • minutes
food icon
4 • people
difficulty icon
Easy

Pad Thai salad

5/5 (2)

Ingredients

  • tick340g kelp noodles (rice noodles work too)
  • tick 1/2 cup boiling water
  • tick 2 tbsp Chantal Organics Tamari Soy Sauce
  • tick 4 cups bean sprouts
  • tick 2 carrots
  • tick 1 cup snow peas
  • tick 1 red capsicum
  • tick 2 spring onions (finely chopped)
  • tick 1/2 cup coriander
  • tick Chantal Organics Red Skin Peanuts to sprinkle
  • Peanut Sauce
  • tick 1/3 cup Chantal Organics Classic Peanut Butter
  • tick 1 lime (flesh and juice)
  • tick 2 tbsp Chantal Organics Tamari Soy Sauce
  • tick 2 cloves garlic
  • tick 1 tbsp Chantal Organics Brown Rice Syrup
  • tick 1/2 tsp chilli flakes
  • tick 2cm fresh ginger
  • tick Pinch of Chantal Naturals Sea Salt Fine
  • Marinated Tofu
  • tick 275g tofu or tempeh
  • tick 1 tbsp Chantal Organics Tamari Soy Sauce

instructions

  • Step 1.

    Rinse the kelp noodles then put in a bowl and pour over the hot water and tamari. Stir to cover well, to marinate for 10-15 minutes until soft.

  • Step 2.

    Next cut your tofu (or tempeh) into 8 slices, then cut each slice into two triangles, creating 16 triangles in total. Place them in a single layer in a tray, and pour over the tamari and garlic, moving around the pieces with your fingers so they’re fully covered in marinade.

  • Step 3.

    Slice and chop all your veges finely and place in a large bowl (or use two).

  • Step 4.

    Heat your coconut oil in a pan, and pan fry the tofu (or tempeh) for 3-4 minutes on each side until golden brown.

  • Step 5.

    Meanwhile blitz sauce ingredients in a blender until super smooth, adding 1/4c of the kelp noodle soaking marinade.

  • Step 6.

    Finely pull apart the kelp noodles with your hands (they should be soft by now), add to the veges, pour over half a cup of sauce (or more if needed), and mix everything until well combined.

  • Step 7.

    Serve topped with tofu, coriander, lemon wedges, and a tablespoon of red skin peanuts on each plate, with the remaining peanut sauce on the side. Devour!

Chantal Organics Products used

plow-left
Rice Syrup
plow-left
Sea Salt Fine
plow-left
Classic Smooth Peanut Butter
plow-left
Tamari Soy Sauce

Other recipes you may like

rec
Slow-cooked Lamb Ragu with Pasta
This is an ultimate comfort dish during the cold months. Set your slow cooker in the morning before you go out & about, then you’ll come home to a hearty lamb ragu. Make a big pot—you can enjoy it over a few days or freeze some for a later day.
rec
How to Make Dairy Free Yoghurt at Home
Homemade dairy free yogurt is really easy to make. Enjoy with your favourite fruits or cereals for a healthy breakfast or afternoon treat.
rec
Casablanca Couscous salad
A tasty Moroccan themed salad that pairs well with koftas, chicken, or falafel. It’s fast and easy to make and will surely be a winner for your dinner or lunch guests.
rec
Homemade Hummus
Hummus is surprisingly fast to make and tastes yummier when made from scratch. You can easily spice up your hummus by adding harissa or your favourite spices.
rec
Easy Chicken Cacciatore
This rustic Italian dish is super easy to whip up for a hearty weeknight meal. Choose Arrabbiata Pasta Sauce for a spicier option, or No Added Sugar Bolognese to please the whole family. If you require more servings, simply increase the amount of chicken and vegetables.
rec
Slow Cooked Beef Brisket
Economical beef brisket is transformed into tender morsels of goodness. After slow cooking, the meat can be sliced or shredded, tossed with the sauce, and stuffed into a sandwich with leafy greens. We’ve given an option to speed up the cook time for those with busy lifestyles. Cook in a pressure cooker for 2–2.5 hours.


5/5 (2)


What do you think about this recipe?



Stay in the Know

Join our newsletter for the latest in delicious recipes and sustainable living inspiration


Sign Up for Recipes

Join our newsletter for the latest in delicious recipes and sustainable living inspiration