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Pad Thai Salad Recipe

Shrimp Pad Thai Salad

Reprinted with permission from Bobby Flay Fit © 2017 by Bobby Flay (Clarkson Potter/Publishers, Penguin Random House).  http://amzn.to/2mBrQE1
5 from 2 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Cuisine Thai
Servings 4 people
Calories 314 kcal



  • 1/4 cup rice wine vinegar or white wine vinegar
  • Juice of 1 lime
  • 1 1/2 tablespoons natural nut butter cashew, peanut or almond butter
  • 2 teaspoons chile-garlic sauce (such as Sriracha)
  • 1/4 cup canola oil or other neutral flavored oil (I like grapeseed oil)
  • 2 tablespoons water
  • sea salt and freshly ground black pepper


  • 12 extra-large or jumbo shrimp (about 1/2 pound, peeled)
  • 1 tablespoon canola oil or other neutral flavored oil (I like grapeseed oil)
  • 6 ounces baby greens
  • 1/2 cup shredded carrot (about 1 large carrot)
  • 1/4 small head of red cabbage finely shredded
  • 1 medium English cucumber diced
  • 2 ounces bean sprouts
  • 1/4 cup torn fresh basil
  • sea salt and freshly ground black pepper
  • 1/4 cup chopped toasted nuts cashews, almonds or peanuts


  • Make the dressing: In a blender, combine the vinegar, lime juice, nut butter, chile sauce, oil, and water, season with salt and pepper, and blend until smooth.
  • Cook the shrimp: Toss the shrimp with the 1 tablespoon of cooking oil. Heat a grill pan over high heat. When hot, add the shrimp. Cook 2 minutes, then flip shrimp and cook an additional 1 minute, or until cooked through. 
  • Toss the salad: In a large bowl, mix together the greens, carrot, cabbage, cucumber, bean sprouts, and basil, add some of the dressing, and toss to coat. Season with salt and pepper.
  • Transfer to a platter and top with the shrimp, additional dressing and the chopped nuts.


Sodium: 330mgCalcium: 84mgVitamin C: 47.9mgVitamin A: 3900IUSugar: 5gFiber: 3gPotassium: 490mgCholesterol: 45mgCalories: 314kcalSaturated Fat: 2gFat: 25gProtein: 9gCarbohydrates: 15gIron: 1.9mg
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