Pad Thai Salad
- 120g shredded kale
- 225g shredded cabbage
- 1 lime, halved
- 350g flat rice noodles
- 2 sliced spring onions
- 3 sliced radishes
- 20 basil leaves
- Handful of coriander, chopped
- 3 tbsp chopped roasted peanuts
- For the Dressing
- 3 tbsp brown sugar
- 3 tbsp Thai fish sauce
- 1 tbsp rice vinegar
- 1 tbsp tamarind paste
- 1 tbsp sesame oil
- Pinch of chilli flakes
- 1 crushed garlic clove
- 2 tbsp olive oil
- Make the pad thai dressing by heating the sugar, vinegar, fish sauce, tamarind, chilli, sesame oil and garlic in a small pan for 2 mins. Remove from the heat, stir in the olive oil and some seasoning, and set aside.
- Mix the cabbage and kale with 1 tsp of salt and the juice of half a lime. Massage the salt and juice into the leaves, then leave to stand for 10 mins. Meanwhile, cook the noodles according to packet instructions, rinse under cold water and drain. Mix the noodles, leaves and dressing in a large bowl and toss to coat. Add the other ingredients and mix well, then serve in bowls with a scattering of extra coriander and peanuts on top.
30 mins
4 serving