Summery Vegan Pad Thai with Shredded Kale and Cabbage

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pepitajobo

Pad thai salad with shredded cabbage and kale (serves 4)

This is a fresher, crunchier version of crowd favourite, pad thai noodles. Rather than using cooked vegetables, I’ve used raw kale and cabbage, which I’ve softened by massaging in salt and lime. This leaves the veggies citrusy, with a bit of crunch, adding an exciting brightness to this classic noodle dish. You could use other veggies too – carrots would be a nice addition – and add pan-fried tofu slices if you want to increase the protein. The signature tamarind and lime flavours of pad thai are featured in the zesty dressing, while roasted chopped peanuts make a lovely textural topping. This is a fresher, crunchier version of crowd favourite, pad thai noodles. Rather than using cooked vegetables, I’ve used raw kale and cabbage, which I’ve softened by massaging in salt and lime. This leaves the veggies citrusy, with a bit of crunch, adding an exciting brightness to this classic noodle dish. You could use other veggies too - carrots would be a nice addition - and add pan-fried tofu slices if you want to increase the protein. The signature tamarind and lime flavours of pad thai are featured in the zesty dressing, while roasted chopped peanuts make a lovely textural topping.

Ingredients

Leaves from 1⁄2 bunch of kale (about 120 g), finely sliced

1⁄2 small green or purple cabbage (about 250 g), finely sliced

1 lime, halved

350 g wide rice noodles

extra-virgin olive oil

3 radishes, finely sliced

2 shallots, finely sliced

20 basil leaves

handful of coriander leaves

3 tablespoons roasted peanuts, roughly chopped

sea salt and black pepper

subheading: Pad thai dressing:

3 tablespoons brown sugar

3 tablespoons Vegan ‘Fish Sauce’ (see page 29)

1 tablespoon rice vinegar 1 tablespoon tamarind puree 1 tablespoon toasted sesame oil 1⁄4 teaspoon red chilli flakes 1 small garlic clove, finely chopped extra-virgin olive oil sea salt and black pepper

subheading: Substitutes:

Vegan ‘Fish Sauce’: regular fish sauce

kale: chard, shaved broccoli or cauliflower

cabbage: wombok cabbage or finely shaved brussels sprouts

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