Raw Pad Thai Salad with Sweet Chilli Prawns

This Pad Thai-inspired salad is quick, easy and ready in under 30 minutes. Full of fresh and crisp vegetables, herbs and crunchy peanuts, brought together with a creamy dressing.

Under 30 minutes
Meal Prep


  • You can also serve the salad in compartments (see image for reference), either in one large plater, or served in individual plates.

  • If you'd like to serve this salad for lunch the next day, we recommend keeping the prawns and dressing separate and then toss through before serving. This keep the vegetables fresh and crispy which is a nice contrast to the creamy peanut dressing.


  • 2 carrots (julienned or grated)
  • 1 red capsicum (finely sliced)
  • ¼ red or green cabbage (finely sliced)
  • 1 mini cucumber (finely sliced)
  • 3 spring onions (finely sliced)
  • ⅓ cup peanuts (roasted and roughly chopped)
  • ½ cup coriander (roughly chopped)
  • ¼ cup mint (roughly chopped)


  • ¼ cup smooth peanut butter
  • 1 lime (juice)
  • 2 Tbsp tamari
  • 2-4 Tbsp water
  • 1 Tbsp ginger (grated)
  • 1 Tbsp maple syrup
  • 1 garlic clove (crushed)
  • 1 tsp sesame oil

Sweet chilli prawns

  • 500g prawns (defrosted and patted dry)
  • 2 Tbsp sweet chilli
  • Olive oil
  1. Start by preparing the ingredients for the salad. Place them all into a large mixing bowl and toss to combine. Set aside while you prepare everything else.

  2. To make the dressing, add all the ingredients into a bowl and mix until combined and creamy; set aside.
  3. To cook the prawns, add oil to a large fry pan over high heat. Once hot, add the prawns and cook for two or so minutes on each side, then add the sweet chilli; toss to coat, then remove from the pan.
  4. Drizzle the dressing over the salad and toss well to coat; top with the prawns.


  • Add raw broccoli, finely shaved.

  • Add mung beans.

  • Add julienned zucchini.


  • For a vegetarian option, omit the prawns and swap for 300g of firm tofu cut into bite-sized cubes. Pan fry until golden, before adding the sweet chilli to the pan.

  • Add edamame beans.
  • Swap prawns for miso chicken.


  • 500 - 600g chicken (cut into thin slices)
  • 1 Tbsp honey
  • 1 Tbsp miso paste
  • 1 Tbsp tamari
  • 2 cloves of garlic (crushed)
  • 1 tbsp ginger (grated)
  • 1 Tbsp coconut oil (for cooking)


  • In a medium sized bowl combine all the ingredients and allow to marinate for 30 minutes. (we recommend doing this first then get started on preparing the vegetables)

  • To cook the miso chicken, heat coconut oil in a large pan over a medium-high heat. Add the chicken and cook for 3-4 minutes on either side until cooked through and caramelised.


  • Swap peanuts for cashews

  • Swap peanut butter for almonds butter

  • For a more substantial salad, add rice noodles.