Pad Thai Noodle Salad ✅

Ingredients

For the dressing

• 1/2 cup Fix & Fogg Smoke and Fire Peanut Butter
• 1/4 cup yoghurt
• Juice of 2-3 limes (Or lemons!)
• 1 tbsp fish sauce
• 1 clove garlic, minced
• 1 tbsp ginger, minced
• 1 tbsp maple syrup
• Water to thin if required

For the salad

• 100g flat rice noodles
• 1 cup mung bean sprouts
• 1 cup baby spinach
• 1 carrot, ribboned
• 1 cup snow peas, sliced
• 1 red capsicum, finely sliced
• 2 spring onions, finely chopped
• 1/4 red cabbage, finely sliced
• 1/2 cup coriander, chopped

To garnish

• Coriander
• Lemond wedges
• Chopped peanuts

Steps

1. Place noodles in a large bowl and pour over plenty of boiling water. Leave to soak for 5 minutes, then drain in a colander and quickly rinse under cold water. Set aside to cool.

2. To make the dressing, combine all of the ingredients in a bowl and whisk until combined, adding extra water if necessary to get your desired consistency.

3. Toss all of the cut salad ingredients and noodles in a large bowl or serving platter (you may need to get your hands involved!).

4. Pour over 3/4 of the dressing and give everything a good mix so everything is evenly coated.

5. Serve with the remaining dressing and garnish with extra coriander, peanuts and a wedge of lemon!

6. It’s as easy as that! This salad keeps really well for a couple of days in the fridge so is perfect for lunch or dinner prep! Serves 4-6

Notes