Pad Thai Noodle Salad
This recipe is taken from the second Revive Cafe cookbook. Revive Cafe are based in Auckland CBD and make the most amazing, delicious and healthy food. You can read about their story here. My parents turned Vegetarian and the first Revive cookbook is like my Mum's bible. I am pretty sure that she has made every recipe in the book so when the second one came out a few months ago we both purchased a copy. The Pad Thai Noodle Salad is my new favorite dish. It took me all of 15 - 20 minutes to make and that's including prep time.
The cookbook says that this dish is traditionally served with chicken - however if you want to keep it vegetarian serve with fried egg strips or tofu.
(excuse the poor quality photos my camera had no battery so these were taken on my phone)
Makes 4 x 1 cup serves
250g (9oz) 5mm (1/4in) rice noodles 3 spring onions (scallions) finely sliced 1/2 tablespoon salt 1/2 red capsicum (bell pepper) finely diced 3 tablespoons honey or date puree 3 tablespoons sweet chilli sauce 2 tablespoons soy sauce 1 tablespoon sesame oil 1/2 cup roasted and salted peanuts finely chopped or blended 2 tablespoons (about 1 stick) lemon grass (fresh or frozen) finely chopped optional: 4 kaffir lime leaves (fresh or frozen) finely sliced (I would recommend to use these, amazing flavour!) garnish: 1 cup mung bean sprouts garnish: 1 cup fresh coriander (cilantro) roughly chopped
- Bring some water to boil in a pot and cook the noodles for 8 minutes or until just soft, but not mushy. Rinse and drain well.
- In a hot pan combine all ingredients (except garnish ingredients) and warm through. This should take no more than 2 minutes.
- Serve garnished with mung bean sprouts and coriander. I also squeezed lemon juice over.