Spring Pad Thai Salad

abc.net.au

Kiki

subheading: For the salad:

250g wide rice noodles, or rice vermicelli, ramen or even hokkien noodles if you'd prefer

Extra virgin olive oil

100g sugar snap peas, trimmed

200g green or yellow beans

10 asparagus spears, trimmed and halved

150g (1 cup) fresh or frozen peas

100g baby bok choy or other Asian greens

3 radishes, finely sliced

2 shallots, finely sliced

1 clove of garlic, finely chopped

20 basil leaves

1 cup coriander leaves

⅓ cup peanuts chopped

Handful crispy fried shallots

1 lime, cut in wedges, to serve

subheading: For the pad thai dressing:

¼ cup (60g) brown sugar

⅓ cup fish sauce or vegan 'fish sauce' (see below)

1 Tbsp rice vinegar

1 Tbsp tamarind puree

1 Tbsp sesame oil

¼ tsp chilli flakes

1 small clove garlic

Extra virgin olive oil

Sea salt and black pepper

subheading: For the vegan fish sauce:

¼ cup (60ml) lime juice

1 Tbsp brown sugar

1 Tbsp soy or tamari

¼ tsp red chilli flakes

1 small clove garlic, minced

¼ tsp sea salt

Directions at abc.net.au

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