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Pad Thai Noodle Salad

Pad Thai Noodle Salad

I luurrrrrve Thai food, like a lot! And this has all the classic flavours and textures of Thai dishes. Plus it is totally gluten free, low in calories and fat and will make your tastebuds sing to you... what could be better?

If you don't want to use fresh prawns (or if you are allergic to them like me!) you can substitute with chicken, pork or beef, but make sure they are lean cuts to ensure that you are keeping the fat content down.

Enjoy! I know I will!

225 g rice noodles (vermicelli or thick rice noodles)
20 to 25 medium uncooked prawns (tails can be left on)
4 cloves garlic, finely grated
1 thumb-size piece ginger, finely grated
1 red capsicum, sliced thinly
1 stalk celery, sliced thinly
3 spring onions, sliced thinly
2 to 3 cups bean sprouts
1 cup fresh coriander, chopped
1/2 cup fresh basil, chopped
1/3 cup unsalted peanuts or cashews, chopped
2 tbsp. sunflower oil

1/2 cup hot water
1 + 1/2 tbsp white vinegar
1/4 cup (packed) brown sugar
1/4 cup fish sauce
1-2 tbsp chili sauce (OR/ 1/2 to 1 tsp cayenne pepper or dried crushed chilli)

1. Cook the rice noodles as per the instructions on the pack. Once cooked, drain and rinse with cold water and set to one side.

2. Now to make the dressing...put the hot water in a small pan and heat it through. Add the vinegar, sugar, fish sauce and chilli sauce and stir well so that the sugar dissolves. Taste the dressing and make sure it is to your liking.

3. Pour a little of this dressing over the prawns (or chicken/pork/beef cut into strips) and place to one side to marinade briefly.

4. Get a large salad bowl and put the capsicum, celery, spring onions, bean sprouts, coriander and basil in a bowl and toss well so everything is evenly distributed. Make sure to save some basil and coriander for garnishing later.

5. Put a frying pan over a medium to hard heat, add the sunflower oil and cook the prawns (or chicken/pork/beef) until cooked through. Remove from the heat and pour the prawns and juices into the salad veggies.

6. Add the rice noodles to the salad and toss well so everything is well distributed. Give the salad a final coating of dressing and toss again. Then serve in bowls with basil, coriander and peanuts to garnish... mmmmmm.

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