Pad Thai Salad

Recipe Information

Ingredients

• 1 cup Kale (leaves only, finely sliced)
• 2 cup Green or purple cabbage (finely sliced)
• 1 lime (halved)
• 12 oz flat rice noodles
• 3 radishes, (finely sliced)
• 2 spring onions (finely sliced)
• 20 basil leaves
• handful of coriander leaves
• 3 tbsp roasted peanuts (roughly chopped)
• 3 tbsp soft light brown sugar
• 3 tbsp fish sauce
• 1 tbsp rice wine vinegar
• 1 tbsp tamarind puree
• 1 tbsp toasted sesame oil
• 1 tsp dried chili flakes
• 1 small garlic clove (finely chopped)
• 2 tbsp extra virgin olive oil
• salt and pepper

Directions

1. To prepare the dressing, heat the sugar, fish sauce, rice vinegar, tamarind, sesame oil, chilli flakes and garlic in a small pan over a low heat for 1 minute until the sugar has dissolved. Remove from the heat, & slowly add 1-2 tbsp of olive oil and season w/ S&P.

2. Add kale and cabbage in a large bowl, sprinkle with 1 tsp salt & the juice of half a lime. Massage the salt and juice into the leaves to tenderise them, then leave to sit for 10 minutes.

3. Bring a large pan of salted water to the boil and cook the noodles 3-5 minutes (not al-dente). Rinse under cold running water and leave to drain.

4. To serve, combine the noodles & leaves in a large bowl. Toss with cooled dressing (start with 1/2 of the dressing and add more to taste). Season with salt and pepper to taste. Add the radishes, spring onions, basil and coriander, and toss gently. Transfer to a serving bowl and top with the peanuts, then serve with the remaining lime, cut into wedges, on the side.