This is a deliciously crunchy spin on Pad Thai, which does dual service – it’s a quick and easy dinner served straight from the pan, and a fantastically healthy and filling chilled salad for lunch the next day. Wash it down with coconut water and pretend you’re on a Thai retreat!
Makes 4 servings – or 2 dinner and 2 lunch
300g tofu or raw prawns (or half and half)
1 tbsp ground coriander
300g ‘straight to wok’ ribbon rice noodles
¼ red cabbage, shredded
1 large carrot, finely grated
2 generous handfuls of fresh beansprouts
Large handful of salted peanuts
6 spring onions, sliced
3 cloves garlic, finely chopped
2 inches of ginger, peeled and finely chopped
2 red chillies, finely chopped
Bunch of coriander – stalks chopped in one pile, leaves chopped in another
Coconut oil for frying
For the dressing:
Zest and juice of 2 limes
1 tbsp fish sauce or light soy sauce
1 tbsp honey
1 tsp rice vinegar
1 – Mix the tofu/prawns and ground coriander together and set aside.
2 – Mix dressing ingredients together and set aside.
3 – Heat 1-2 tbsp of cocnut oil in a large wok. Add spring onions, garlic, ginger, chilli, coriander stalks and peanuts, and stir-fry for one minute.
4 – Add tofu/prawns and stir-fry till tofu is hot/prawns are pink.
5 – Add cabbage, carrot, beansprouts and noodles and stir-fry for 2 minutes.
6 – Toss dressing through, and serve immediately with lots of chopped coriander leaves on top.
Refrigerate leftovers and serve chilled for lunch. If you fancy bulking it up the next day, add more carrot, red cabbage, beansprouts and coriander.