Pad Thai Noodle Salad

Adapted from https://fixandfogg.com/recipe-pad-thai-noodle-salad

I made this.

Servings: 4-6

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

Replaced Everything Butter and pepper flakes with Smoke and Fire PB (2024)

Replaced tamari with fish sauce (2024)