METHOD

Buckinghamshire Advertiser - - FOOD & DRINK -

“UN­LIKE a typ­i­cal pad Thai, this noo­dle dish does not need to be stir-fried,” ex­plains Ping. “As a re­sult, the car­rot rib­bons, beansprouts, and shred­ded cab­bage re­main crunchy and al­most salad-like, while the dress­ing makes sure the dish re­mains hot in flavour, if not in tem­per­a­ture.” PING COOMBES’ NO-COOK RAIN­BOW PAD THAI (Serves 4)

Soak the noo­dles in boil­ing wa­ter for 10-15 min­utes un­til soft. Drain and run un­der cold wa­ter. Driz­zle with a lit­tle veg­etable oil to coat the noo­dles so that they don’t stick.

Place the noo­dles in a large bowl with the car­rot, red cab­bage, beansprouts, spring onions, and co­rian­der.

Com­bine all the dress­ing in­gre­di­ents in a small bowl and whisk well to com­bine. Sea­son to taste.

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 chopped peanuts on top and a scat­ter­ing of co­rian­der leaves to gar­nish.

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