Raaka Pad Thai-salaatti
To be honest I don’t think this is officially a Pad Thai, but I have taken inspiration from the Thai classic. I have omitted the noodles and have used spiralized vegetables as a crunchy and fresh alternative. Probably the most important part of a pad Thai is the dressing. Once again I have used my fishless ‘fish’ sauce to add the necessary salty element and hope this comes fairly close to a Pad Thai flavour. I have kept the dish fairly simple and raw, but feel free to add some fried crispy tofu to tempeh, it makes a great addition to the dish.
Raw Pad Thai Style Salad – serves 2 – 4
3 – 4 carrots, peeled
1 medium courgette
100 g beansprouts
1 red chilli, deseeded and sliced
a handful of peanuts, smashed in a pestle and mortar
a handful of chopped coriander
a handful of chopped mint
For the dressing:
Juice of a lime
1 tbsp of my fishless fish sauce – see my recipe for Malaysian Style Rojak Salad
3 tbsp sesame oil
3 tbsp light soy sauce
1 /2 tsp chilli flakes
1/2 clove of garlic, crushed
1 – 2 tbsp maple syrup or palm sugar
Start by using a peeler or spiralizer to cut your vegetables into ‘noodles’. I recommend cutting the cucumber with a peeler and avoid using the watery seedy centre.
In a large bowl mix the vegetables, bean sprouts and red chilli.
Mix all the dressing ingredients in a separate dish and tip onto the vegetables and lightly mix through. Add the herbs and give a final light mix.
Separate into bowls and top with the crushed peanuts.