Hetty McKinnon’s Pad Thai Salad

Prep: 20 mins

Cook: 10 mins

Difficulty: Easy

Servings: 4 Servings

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, finely sliced
1/2 small green or purple cabbage (about 9 ounces), finely sliced
1 lime, halved
12 ounces dried wide rice noodles
Extra-virgin olive oil
3 radishes, finely sliced
2 scallions, finely sliced
20 basil leaves
Handful of cilantro leaves
3 tablespoons roasted peanuts, roughly chopped
Sea salt
Black pepper
3 tablespoons brown sugar
3 tablespoons Vegan "Fish Sauce" or regular fish sauce
1 tablespoons rice vinegar
1 tablespoon tamarind purée
1 tablespoon toasted sesame oil
1/4 teaspoon red chile flakes
1 small garlic clove
Extra-virgin olive oil
Sea salt
Black pepper
1/2 cup lime juice
2 tablespoons brown sugar
2 tablespoons tamari or soy sauce
1 small clove garlic, grated
1/2 teaspoon sea salt

Instructions

To prepare the pad thai dressing, combine the brown sugar, fish sauce, rice vinegar, tamarind, sesame oil, chile flakes and garlic in a small saucepan over low heat and cook until the sugar has dissolved, about 1 minute. Remove from the heat. Add 1–2 tablespoons of olive oil and season with sea salt and black pepper.
Place the kale and cabbage in a large bowl, sprinkle with 1 teaspoon of sea salt and squeeze over the juice of 1/2 lime. Massage the salt and juice into the leaves to tenderize them, then leave to sit for 10 minutes.
Bring a large saucepan of salted water to the boil and cook the noodles according to the packet instructions, usually about 6–7 minutes. Rinse under cold running water and leave to drain.
To serve, combine the noodles, massaged leaves and dressing in a large bowl and toss to coat. Taste and season with sea salt and black pepper. Add the radish, scallions, basil and cilantro and toss gently. Transfer to a serving bowl and top with the peanuts, then serve with the remaining lime, cut into wedges, on the side.
For Vegan "Fish Sauce"
Whisk together all the ingredients in a small bowl until the sugar has dissolved.