Pad Thai Salad
| Serves: 4 people | Recipe course: Starters | Total time (min.): 20 |
Tool
Ingredients
For the salad:
200g rice noodles
3-4 medium carrots
150g radishes
Half of a cabbage
1 red pepper, deseeded
3 spring onions, roughly chopped
10g fresh coriander, destalked and roughly chopped
For the peanut sauce:
50g smooth peanut butter
3 tbsp tamari or soy sauce
20g honey
15g rice vinegar
1 tsp sesame oil
Fresh ginger, peeled and grated
1 tbsp lime juice
Chilli pepper flakes, as needed
To finish:
50g peanuts, roasted
Fresh coriander, as needed
1 red chilli. chopped
Lime wedges
Method
1 - Fill a medium saucepan with water and bring to a boil.
2 - Add the rice noodles and cook for 5 minutes, then remove from the heat and allow to cool in the water.Assemble the food processor bowl onto the power unit.
3 - Fit the Express Serve attachment and Thin (2mm) grating disc.
4 - Place a large bowl underneath the Express Serve chute.
5 - Use the pusher to grate the carrots and radishes on speed 1, then remove the lid.Turn the disc over to fit the Fine (2mm) slicing disc, then attach the Express Serve lid and ensure it is locked into place.
6 - Slice the cabbage and pepper on speed 2 into the mixing bowl.
7 - Remove the food processor bowl and set aside.
8 - Add the spring onion and coriander into the large bowl and toss to combine.
9 - To make the peanut sauce, attach the blender attachment to the power unit.
10 - Add the sauce ingredients (peanut butter, tamari sauce, honey, vinegar, oil, ginger, lime juice, chilli flakes) into the blender goblet, then fit the lid and ensure it is securely closed.
11 - Blend on speed 2 for 20-30 seconds until smooth.
12 - Drain the cooled noodles and add to the prepared vegetables in the bowl.
13 - Pour the peanut sauce on top and toss together to combine (you can reserve a quarter of the sauce to drizzle on top when ready to serve).
14-Garnish with the peanuts, coriander, chilli and serve with lime wedges.