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Stay cool in the summer heat with Pad Thai Noodle Salad

Chef Nina Curtis Nutrition & Recipes, Show on Corporate Home

I created this crisp and refreshing Pad Thai Noodle Salad to beat the summer heat. It is a dynamic blend of flavors, textures and tastes, just right for a warm summer day. All of the elements pair deliciously together to enliven the senses.

Pad Thai Noodle Salad

Yield: 4 Servings


  • 1 cup purple cabbage, finely shredded
  • 1 cup green cabbage, finely shredded
  • ½ cup shredded carrots
  • ½ cup yellow bell peppers, julienned
  • ½ cup red bell peppers, julienned
  • ½ cup scallions, thinly sliced
  • 1 Granny Smith green apple, cored and julienned
  • 2 cups spinach leaves
  • ½ package pad thai black/brown rice noodles (this is my favorite kind)

Follow cooking instructions for pad thai noodles, then drain and place in bowl, add a dash of toasted sesame seed oil and toss. Set aside to cool.

In a large salad bowl add the cabbage, bell peppers, carrots, apple, scallions, and pad thai noodles, toss and set aside.

Sweet Chili Almond Dressing

  • ¾ cup almond butter
  • ¼ cup filtered water
  • ¼ rice vinegar
  • 1 Thai dragon chili (remove seeds to tone down the heat, if needed)
  • 2 tablespoons fresh-squeezed lemon juice
  • 2 tablespoons coconut nectar*
  • 2 tablespoon coconut aminos*
  • 1 tablespoon tamarind paste**
  • 1 tablespoon minced, peeled ginger
  • 2 cloves garlic
  • Season to taste with sea salt and fresh ground green peppercorns

In a blender add water, rice vinegar, almond butter, lemon juice, coconut nectar, coconut aminos, tamarind paste, ginger, garlic and chili, and blend until smooth. Add sea salt and pepper to taste.


  • Avocado slices (1 avocado)
  • I cup bean sprouts
  • ½ cup cilantro leaves, stems removed
  • 1/8 cup toasted sesame seeds
  • 2 limes, cut into quarters

To serve, drizzle the sweet chili almond dressing over the salad and toss so that all the vegetables are evenly coated. Add the spinach leaves and toss lightly. Dish salad on plates or in salad bowls. Place avocado slices on top of each salad and garnish each serving with bean sprouts, cilantro leaves, toasted sesame seeds and a wedge of lime.

A Votre Santé!

*Coconut Nectar and Coconut Aminos: I am using the Coconut Secrets brand but there are other brands out there. Both products are gluten-free and the coconut nectar is low on the glycemic index.

**Tamarind paste can be easily found in most stores, usually in the “ethnic foods” section. Here is the brand that I use.

About the author: Chef Nina Curtis is the director and executive chef at Adventist Health’s Vitaliz Café in Roseville, California. Follow her @botanicalchef on social media.