No-cook rainbow pad Thai

Salad with a zing from former Masterchef champion Ping Coombes

No-cook rainbow pad Thai

Unlike a typical pad Thai, this noodle dish doesn’t need to be stir-fried. As a result, the carrot ribbons, beansprouts and shredded cabbage remain crunchy and almost salad-like, while the dressing ensures the dish remains hot in flavour, if not in temperature.

SERVES 4 PREP 25 mins NO COOK EASY V

250g wide or medium rice noodles drizzle vegetable oil

1 carrot, shredded

1/4 red cabbage, shredded 100g beansprouts bunch spring onions, trimmed and finely chopped small handful coriander leaves, chopped, plus extra to serve 75g dry-roasted peanuts, roughly chopped

For the dressing

1 garlic clove, grated

1 tbsp grated ginger

1 lime, juiced

1 tbsp vegetarian ‘fish’ sauce (optional)

2 tsp tamarind paste

1 tbsp honey

1 tbsp light soy sauce

1 tbsp sriracha

½ tsp sesame oil

2 tbsp smooth peanut butter

1 Soak the noodles in boiling water for 10-15 mins until soft. Drain and run under cold water. Drizzle with a little vegetable oil so that they don’t stick. Tip the noodles into a large bowl with the carrot, red cabbage, beansprouts, spring onions and coriander.

2 Combine all the dressing ingredients in a small bowl and whisk well to combine. Season to taste. 3 Pour the dressing onto the noodles and vegetables and toss thoroughly. The best way to make sure they are well incorporated is to use your hands to massage the noodles with the dressing. Serve with the chopped peanuts on top and a scattering of coriander leaves to garnish.

GOOD TO KNOW low cal • fibre • vit c • 1 of 5-a-day PER SERVING 470 kcals • fat 16g • saturates 3g • carbs 66g • sugars 11g • fibre 6g • protein 12g • salt 1.6g