Pad Thai Salad

by Buffy-Ellen Gill

A light, crunchy and deliciously fresh take on a classic favourite from the lovely Buffy-Ellen of Be Good Organics.


Ingredients

  • 340g kelp noodles (rice noodles work too)
  • 1/2 cup boiling water
  • 2 tbsp Chantal tamari
  • 4 cups bean sprouts
  • 2 carrots
  • 1 cup snow peas
  • 1 red capsicum
  • 2 spring onions (finely chopped)
  • 1/2 cup coriander
  • Chantal red skin peanuts to sprinkle

Peanut Sauce

  • 1/3 cup Chantal classic peanut butter
  • 1 lime (flesh and juice)
  • 2 tbsp Chantal tamari
  • 2 cloves garlic
  • 1 tbsp Chantal brown rice syrup
  • 1/2 tsp Chantal chilli flakes
  • 2cm fresh ginger
  • Pinch of Chantal sea salt

Marinated Tofu

  • 275g tofu or tempeh
  • 1 tbsp Chantal tamari

Method

​1. Rinse the kelp noodles then put in a bowl and pour over the hot water and tamari. Stir to cover well, to marinate for 10-15 minutes until soft.

2. Next cut your tofu (or tempeh) into 8 slices, then cut each slice into two triangles, creating 16 triangles in total. Place them in a single layer in a tray, and pour over the tamari and garlic, moving around the pieces with your fingers so they’re fully covered in marinade.

3. Slice and chop all your veges finely and place in a large bowl (or use two).

4. Heat your coconut oil in a pan, and pan fry the tofu (or tempeh) for 3-4 minutes on each side until golden brown.

5. Meanwhile blitz sauce ingredients in a blender until super smooth, adding 1/4c of the kelp noodle soaking marinade.

6. Finely pull apart the kelp noodles with your hands (they should be soft by now), add to the veges, pour over half a cup of sauce (or more if needed), and mix everything until well combined.

7. Serve topped with tofu, coriander, lemon wedges, and a tablespoon of red skin peanuts on each plate, with the remaining peanut sauce on the side. Devour!


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