Pad Thai Salad

Ingredients

1 lb. rice noodle, cooked according to package directions, drained

¼ head cabbage, shredded

1 medium Japanese cucumber, halved lengthwise, thinly sliced

1 medium carrot, peeled, julienne

2-3 c. bean sprouts

½ bunch green onion, thinly sliced

½ bunch cilantro, chopped

½ bunch Thai basil leaves, whole

½ bunch mint leaves, whole

½ c. peanuts, coarsely chopped

Garnish: lemon, lime of calamansi wedges

 

Dressing:

¼ c. hot water

2 TB tamarind paste

3 TB palm sugar, as desired

¼ c. patis (fish sauce)

1 TB Thai chili garlic paste, as desired

¼ tsp. freshly ground black pepper

 

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