A few years ago, I was lucky enough to work in Southeast Asia, and I immediately fell in love with their flavours. Pan-Asian cuisine is now one of my favourites, and often I blend their spices blend, to combine with my Italian heritage. This summery salad, uses the best of seasonal produce, and combines them with the flavours of Pad Thai. I used rice noodles, but the choice is yours for the favourite pairing.
Ingredients:
- 250 g preferred noodles – already cooked or two nests if cooking
- 200 g cooked prawns – feel free to swap the protein
- 1 large carrot – thinly grated or julienne cut
- 1 small courgette – use a peeler for ribbons or grate as the carrot
- 2 radishes sliced – use a mandolin for ease
- ½ red onion – sliced
- ½ mango thinly sliced – the greenery the better
- Honey roasted peanuts – to taste
- Handful or coriander – optional
- S&P to taste
For the Thai dressing:
- 2 cloves of garlic – peeled
- 2 Thai chillies – or adjust to your palate
- 1 ½ tbsp fish sauce
- 1 ½ tsp soft brown sugar
- 3 ½ tbsp of lime juice
- 1 cm ginger stem
- Thai basil and coriander stem to taste
Method:
- Prepare your dressing first, by placing all ingredients in a food processor and blend until all combined. You may need to add some water, don’t be shy and follow your instinct.
- Assemble the Salad: In the same bowl, add the noodles, vegetables and prawns and combine.
- Arrange and Garnish: divide the salad and finish off by adding the mango, the coriander roughly chopped and top with the crunchy peanuts.
- Serve: Pour the dressing to taste and adjust with S&P before enjoying with a cold drink.
Tips:
Swap protein for different flavours. This is such a quick meal, and you can use leftover chicken for instance or try an alternative instead.
Adjust the dressing to your taste and play with flavour combinations, for example add some lemongrass.
Perfect as a side or a quick main this summer, easy to store for trips to the sea.
