Pad Thai Noodle Salad

Pad Thai from

the revive cafe cookbook 2

They say: "We sell this recipe as a salad (cold) at Revive. However, it is traditionally a hot main course noodle dish so you can also prepare as such or serve warm.

We enjoyed this pad thai lots! We doubled it for our family.

Ingredients:

9oz (5mm) rice noodles

3 spring onions, finely sliced

1/2 T salt

1/2 red capsicum (bell pepper), finely diced

3 T honey or date puree

3 T sweet chili sauce

2 T soy sauce

1 T sesame oil

1/2 C roasted and salted peanuts finely chopped or blended

2 T (about 1 stick) lemongrass (fresh or frozen) finely sliced

(I didn't have whole lemongrass so I substituted powder since I had that)

optional: 4 kaffir lime leaves finely sliced

garnish: 1 C mung bean sprouts

garnish: 1 C fresh coriander (cilantro) roughly chopped

Instructions:

1. Bring some water to boil in a pot and cook the noodles for 8 minutes or until just soft, but not mushy. Rinse and drain well.

2. In a hot pan combine all ingredients (except garnish ingredients) and warm through. This should take no more than 2 minutes.

3. Serve garnished with mung bean sprouts and coriander.

This dish is traditionally served with chicken, however, you can also serve this dish with some friend egg strips or tofu on top to make it a complete meal (we fried up cubed tofu seasoned with sesame oil, soy sauce, garlic powder, etc).

Comments

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Amy's Happy Tummy

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