“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.