For the salad: – 1 small head (about 2 cups) romaine lettuce – 1/4 head (about 2 cups) red cabbage – 1 large red bell pepper – 1 large carrot (about 1/2 cup) carrot – 1 mango – 1/4 cup cilantro leaves, plus more for garnish – 1/4 cup green onions, plus more for garnish – 1/4 cup roasted peanuts, roughly chopped, plus more for garnish – 8 ounces (227 grams) pad Thai rice noodle
For the peanut dressing (makes 3/4 cup): – 1/3 cup creamy peanut butter – 3 tablespoons lime juice – 3 tablespoons water – 3 tablespoons brown sugar – 4 teaspoons rice wine vinegar – 4 teaspoons soy sauce – 1 teaspoon sesame oil – 1/4 teaspoon fish sauce – 1/2 teaspoon Sriracha or chili paste – 1/2 teaspoon minced ginger – 1/2 teaspoon minced garlic
Bring 3 quarts of water to a boil in a large pot. Add rice noodles, stirring occasionally, and cook until tender, about 5 minutes.
1. Cook the rice noodles:
Transfer the noodles to a colander, drain, and rinse with cool water until cold. Allow to drain well until ready to add to salad. If the noodles clump together, rinse them in cold water to separate.
2. Drain and cool the noodles:
3. Slice the ingredients:
Prepare the veggies while the water boils and the noodles are cooking and cooling. Place a big serving bowl nearby and transfer each part to it as you slice or chop.
4. Make the peanut dressing:
In a small bowl, combine peanut butter, lime juice, water, brown sugar, rice wine vinegar, soy sauce, sesame oil, fish sauce, sriracha, ginger, and garlic. Whisk until smooth.
5. Combine the salad:
1. Add the rice noodles to the bowl with the vegetables, herbs, and peanuts. Pour half of the dressing over the salad.
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