How to make The Midlife Kitchen’s raw pad Thai
By Ella Walker. Published 2020-02-09
This fresh tangy meal can transport you right back to that holiday
“One of our Midlife mantras is to embrace variety – and the sheer abundance of flavour, texture and colour here will clearly do wonders for you,” say cookbook writers Mimi Spencer and Sam Rice. “It’s a rainbow of raw excellence, brought together with a terrific tangy dressing guaranteed to transport you to a Koh Samui beach.
“You’ll need a bit of time to chop and slice, but otherwise it’s a doddle. Add cubes of tofu or cooked prawns for a more substantial meal.”
Chopping boards at the ready… Ingredients: (Serves 2) - 1 small carrot, peeled and cut into thin strips, shaved or shredded - 1 small courgette, finely sliced or cut into thin strips - 50g red cabbage, very thinly sliced - 50g sugar snap peas, sliced - 1/2 a pepper (orange, yellow or red), deseeded and thinly sliced - 2 spring onions, sliced diagonally - 1 mild red chilli, deseeded and thinly sliced - A handful of bean sprouts - A handful of coriander leaves - A handful of mint leaves, plus sprigs to serve
For the dressing: - 2tbsp coconut milk - Finely grated zest and juice of 1 lime - 1tbsp crunchy peanut butter (100% peanuts, no sugar) - 2tsp soy sauce - 2tsp tahini - 1tsp Thai fish sauce (nam pla) - 1tsp sesame oil - 1tsp maple syrup - 1cm piece of fresh root ginger, peeled and finely grated - 1 garlic clove, crushed - 1 lemon grass stalk, tough outer layers removed, finely chopped
To serve: - 20g peanuts, crushed - 2tsp sesame seeds - Mint sprigs
Method: Place all the vegetables and herbs in a large bowl and mix well.
Place all the dressing ingredients in a jar, seal with the lid and shake well until combined.
Pour the dressing over the salad and toss well, then arrange on a serving plate. Top with the peanuts, seeds and extra mint sprigs and serve.