Recipe for Cold Pad Thai Salad made with noodles, ginger and a homemade dressing
4 bags Superlite Angel Hair Noodles
2 tbsp fresh ginger – peel and chop finely
4 cloves garlic – crush, peel and chop finely
2 limes – cut into quarters
200g bean sprouts
40g fresh coriander – chop roughly
4 stalks spring onions – slice at an angle
2 fresh chillies – de-seed and chop finely
10g fresh chives – chop
2 tbsp rice vinegar
2 tbsp Thai fish sauce
2 tbsp tamarind paste
2 tbsp soy sauce
1 tbsp fresh ginger – grate finely
2 cloves garlic – crush, peel and chop finely
8 tbsp flaked almonds
3 tbsp olive oil (from your pantry)
Remove the Superlite Noodles from the bag and place in a sieve. Rinse under cold running water and drain. Place in a HOT frying pan on medium to high heat and cook off the water – about a minute. Set aside to cool in a bowl.
Prepare all the fresh ingredients for the noodle salad as indicated above.
Grate the rind off the orange and the lemon to create zest. Cut the orange and lemon in half and juice. Set aside for the dressing.
Put a dry pan on medium to high heat. Add the flaked almonds to the pan and toast for a minute or two until lightly browned. Shake the pan often so that they don’t burn. Remove and set aside to cool.
Make the dressing as follows: mix the vinegar, fish sauce, tamarind paste, soy sauce, olive oil, ginger, garlic, orange zest and juice, lime zest and juice in a small bowl.
Place the spring onions, coriander (set a little coriander aside for the garnish), chives, sprouts, fresh chilli in a large bowl. Mix together gently. Add the cold Superlite Noodles and gently toss together.
Add the dressing (set a little dressing aside for the plating) to the noodle salad and gently toss together.
Serve immediately, garnished with the remaining coriander, toasted flaked almonds, a squeeze of lime and a drizzle of the remaining dressing.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.