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  3. Pad Thai Salad

Pad Thai Salad

Ȑ
Difficulty
Low
ȑ
Time
20 min
&
Author
lorem ipsum

Ingredients

Servings: 4
Makes:
For the noodles
  water, as needed
200 g rice noodles

For the vegetables
260 g carrot, trimmed, peeled, halved
150 g radish, trimmed
260 g cabbage, trimmed, cut to fit the feed tube
150 g red pepper, deseeded, cut to fit the feed tube
3  spring onions, trimmed, sliced
10 g fresh coriander

For the sauce
50 g smooth peanut butter
3 Tbsp tamari
20 g honey
15 g rice vinegar
1 tsp sesame oil
1-2 tsp fresh ginger, peeled, finely grated
1 Tbsp lime juice
  chilli flakes, as needed

To finish
50 g roasted peanuts, roughly chopped
  fresh coriander, as needed, destalked
1  red chilli, destalked, deseeded, finely sliced
2  lime, cut into wedges


Instructions

STEP 1/4

Assemble the Food Processor bowl onto the power unit
Fit the Thin (2mm) Grating Disc, attach the Express Serve lid and ensure it is locked into place

STEP 2/4

Add water into a medium saucepan
Bring to a boil
Add rice noodles into the saucepan
Cook for 5 minutes, then take off the heat and allow to cool in the water

STEP 3/4

Place a large mixing bowl underneath the Express Serve
Grate carrot and radish on speed 1 into the bowl using the pusher
Remove the lid and the Grating Disc
Fit the Fine (2mm) Slicing Disc, attach the Express Serve lid and ensure it is locked into place
Slice cabbage and red pepper into the mixing bowl
Remove the Food Processor bowl and set aside
Add spring onion and coriander into the mixing bowl
Toss to combine

STEP 4/4

Attach the Blender attachment to the power unit and ensure it is locked into place
Add peanut butter, tamari sauce, honey, vinegar, oil, ginger, lime juice and chilli flakes into the Blender goblet
Attach the lid and ensure it is securely closed
Blend until smooth

 

To Finish
Drain the cooled noodles, then add to the prepared vegetables
Add the peanut sauce and toss together to combine
You can reserve a quarter to drizzle on top when ready to serve
Garnish with the peanuts, coriander and chilli

 

To Serve
Serve with lime wedges

 

Substitutions:
Tamari can be replaced with 3 Tbsp of soy sauce

  1. Back to homepage
  2. Recipes
  3. Pad Thai Salad

Pad Thai Salad

Ȑ
Difficulty
Low
ȑ
Time
20 min
&
Author
lorem ipsum
Servings:4
Makes:

Ingredients

For the noodles
  water, as needed
200 g rice noodles

For the vegetables
260 g carrot, trimmed, peeled, halved
150 g radish, trimmed
260 g cabbage, trimmed, cut to fit the feed tube
150 g red pepper, deseeded, cut to fit the feed tube
3  spring onions, trimmed, sliced
10 g fresh coriander

For the sauce
50 g smooth peanut butter
3 Tbsp tamari
20 g honey
15 g rice vinegar
1 tsp sesame oil
1-2 tsp fresh ginger, peeled, finely grated
1 Tbsp lime juice
  chilli flakes, as needed

To finish
50 g roasted peanuts, roughly chopped
  fresh coriander, as needed, destalked
1  red chilli, destalked, deseeded, finely sliced
2  lime, cut into wedges

Instructions

STEP 1/4

Assemble the Food Processor bowl onto the power unit
Fit the Thin (2mm) Grating Disc, attach the Express Serve lid and ensure it is locked into place

STEP 2/4

Add water into a medium saucepan
Bring to a boil
Add rice noodles into the saucepan
Cook for 5 minutes, then take off the heat and allow to cool in the water

STEP 3/4

Place a large mixing bowl underneath the Express Serve
Grate carrot and radish on speed 1 into the bowl using the pusher
Remove the lid and the Grating Disc
Fit the Fine (2mm) Slicing Disc, attach the Express Serve lid and ensure it is locked into place
Slice cabbage and red pepper into the mixing bowl
Remove the Food Processor bowl and set aside
Add spring onion and coriander into the mixing bowl
Toss to combine

STEP 4/4

Attach the Blender attachment to the power unit and ensure it is locked into place
Add peanut butter, tamari sauce, honey, vinegar, oil, ginger, lime juice and chilli flakes into the Blender goblet
Attach the lid and ensure it is securely closed
Blend until smooth

 

To Finish
Drain the cooled noodles, then add to the prepared vegetables
Add the peanut sauce and toss together to combine
You can reserve a quarter to drizzle on top when ready to serve
Garnish with the peanuts, coriander and chilli

 

To Serve
Serve with lime wedges

 

Substitutions:
Tamari can be replaced with 3 Tbsp of soy sauce

Notes