Pad Thai Salad
Ingredients
water, as needed
200 g rice noodles
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 unit spring onion, trimmed, sliced
10 g fresh coriander, destalked, roughly chopped
50 g smooth peanut butter
3 tamari
20 g honey
15 g rice vinegar
1 tsp. sesame oil
1 tsp. ginger, peeled, finely grated
1 lime juice
chilli flakes, as needed
50 g peanuts, roasted, roughly chopped
fresh coriander, as needed, destalked
1 unit red chilli, destalked, deseeded, finely sliced
2 unit lime, cut into wedges
Instructions
STEP 1/6
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 2/6
Add the first item of Ingredients 1 (water) into a medium saucepan
Bring to a boil
Add the second item of Ingredients 1 (rice noodles) into the saucepan
Cook for 5 minutes, then take off the heat and allow to cool in the water
STEP 3/6
Place a large mixing bowl underneath the Express Serve
Grate the first two items of Ingredients 2 (carrot, 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 the third and fourth items of Ingredients 2 (cabbage and red pepper) into the mixing bowl
Remove the food processor bowl and set aside
Add the remaining Ingredients 2 (spring onion, coriander) into the mixing bowl
Toss to combine
STEP 4/6
Attach the blender to the power unit and ensure it is locked into place
Add Ingredients 3 (peanut butter, tamari sauce, honey, vinegar, oil, ginger, lime juice, chilli flakes) into the blender goblet
Attach the lid and ensure it is securely closed
Blend until smooth
STEP 5/6
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, chilli
STEP 6/6
Serve with lime wedges
Pad Thai Salad
Ingredients
water, as needed
200 g rice noodles
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 unit spring onion, trimmed, sliced
10 g fresh coriander, destalked, roughly chopped
50 g smooth peanut butter
3 tamari
20 g honey
15 g rice vinegar
1 tsp. sesame oil
1 tsp. ginger, peeled, finely grated
1 lime juice
chilli flakes, as needed
50 g peanuts, roasted, roughly chopped
fresh coriander, as needed, destalked
1 unit red chilli, destalked, deseeded, finely sliced
2 unit lime, cut into wedges
Instructions
STEP 1/6
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 2/6
Add the first item of Ingredients 1 (water) into a medium saucepan
Bring to a boil
Add the second item of Ingredients 1 (rice noodles) into the saucepan
Cook for 5 minutes, then take off the heat and allow to cool in the water
STEP 3/6
Place a large mixing bowl underneath the Express Serve
Grate the first two items of Ingredients 2 (carrot, 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 the third and fourth items of Ingredients 2 (cabbage and red pepper) into the mixing bowl
Remove the food processor bowl and set aside
Add the remaining Ingredients 2 (spring onion, coriander) into the mixing bowl
Toss to combine
STEP 4/6
Attach the blender to the power unit and ensure it is locked into place
Add Ingredients 3 (peanut butter, tamari sauce, honey, vinegar, oil, ginger, lime juice, chilli flakes) into the blender goblet
Attach the lid and ensure it is securely closed
Blend until smooth
STEP 5/6
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, chilli
STEP 6/6
Serve with lime wedges