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Pad Thai noodle salad with zingy peanut dressing August 27, 2018

Packed with veges with a good dose of protein from the prawns, this feelgood, easy meal is perfect for lunch or dinner. The creamy peanut dressing is also a stand out – it’s zinging with flavour from the lime juice and tamarind paste. Check out the original recipe by Nadia Lim here. Serves 4.

INGREDIENTS:

  • rice stick noodles 150g
  • sesame oil 2 tablespoons
  • garlic 1 clove, finely sliced
  • ginger 2.5cm piece, peeled and finely sliced
  • spring onions 2, cut into bite-sized pieces
  • prawns or shrimps 500g
  • baby sweetcorn 425g can, drained
  • snow peas 100g, blanched and sliced
  • green beans 100g, blanched and sliced
  • salad greens or baby spinach 60g

Dressing

  • crunchy peanut butter ¼ cup
  • tamarind paste 1 tablespoon
  • caster sugar 1 teaspoon
  • lime 1, juice and zest
  • water ¼ cup
  • oil 2 tablespoons

To serve

  • 2 lime halves, black sesame seeds and roughly chopped peanuts

 

METHOD:

  1. Cook the rice stick noodles in plenty of boiling water for about 5-6 minutes. When al dente, drain and refresh under cold water.
  2. Heat the sesame oil and sauté the garlic, ginger, spring onions and prawns until tender and fragrant.
  3. Arrange noodles on a platter with snow peas, sweetcorn, beans and salad greens.
  4. To make the dressing, combine all the ingredients and mix well.
  5. Top salad with the warm ginger prawns and drizzle with the peanut dressing. Squeeze over some lime juice, garnish with black sesame seeds and chopped peanuts, and serve.

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