Asparagus pad Thai salad from Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, and Easy-to-Make Salads You Don't Have to Be Vegan to Love (page 63) by Terry Hope Romero

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Start 1 day ahead. See recipe for variation. Can substitute brown sugar for coconut sugar, and olive oil for peanut oil.

  • dinnermints on May 16, 2018

    I didn't rate this because I made a different pad thai sauce for it (wanted some fish sauce) that ended up being a bit muted in flavor. I reduced the noodles to 3 oz, the peanuts to 2 T, and used 1/2 lb tofu (which I made the night before). For the asparagus, I measured out a 1/2 pound after snapping off the tough ends, and used a mandoline instead of a y-shaped peeler. Good salad, but a lot of work....not sure if I'd make it again. Also, the lemongrass tofu was not super flavorful.

  • patioweather on April 09, 2018

    I was surprised at how much we all enjoyed this. I am not a big asparagus fan, and I loved it.

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