(Good Things Utah) Chef Jake Driffill with Harmons is in the Kitchen and he is showing us how to cook up a Pad Thai Salad.


  • 8 ounces thin rice noodles
  • 1 pound peeled and deveined raw shrimp (26-30 per pound)
  • 1/4 cup coconut oil
  • 1 tablespoon red curry paste
  • 1/2 cup thinly sliced green onions
  • 1/4 cup shredded red cabbage
  • 1 Fresno Chile pepper sliced thin
  • 1 Serrano Chile pepper sliced thin
  • 1/2 cup shredded green cabbage
  • 1/2 cup fresh chopped cilantro
  • 1/2 cup fresh basil chopped
  • 1 cup Blue Diamond Coconut Almonds, chopped
  • 1 lime quartered for garnish


  • Soak the noodles in hot water according to the directions on the package.
  • Remove and chill in advance of serving.
  • In a medium sauté pan, heat coconut oil until shimmering.
  • Add curry paste and cook until distributed evenly in the oil.
  • Add shrimp and cook until pink and curled into a “C” shape.
  • Remove and allow to cool.
  • In a large bowl, combine noodles, cabbage, cilantro, basil, and half of the green onions and toss with 1 cup of dressing from the recipe below.
  • Once ingredients are fully coated, plate salad and top with cooked shrimp, remaining green onions, and chopped almonds.
  • Add more dressing to finish if desired and serve with a lime to squeeze on top!


  • 1/4 cup Mae Ploy sweet Thai chili sauce
  • 1 tablespoon soy sauce
  • 8 oz. full-fat coconut milk
  • 1 tablespoon rice wine vinegar
  • 1/4 cup fresh lime juice


  • Combine all ingredients in a blender and blend on high until mixed completely.
  • Set aside, Dressing can be refrigerated for up to 7 days.

Print this recipe for your records at home HERE.

Grab all of these ingredients at your local Harmons, you can find your nearest location by visiting their website.

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