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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: 1

  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

  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:1

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

Notes