The secret of a good Pad Thai is to make a sauce that has a good balance of sweetness and sourness. Here I have combined lime juice, tamarind and rice malt syrup to make that delicious contrast between sweet and sour. This dish is perfect for a work packed lunch, take the dressing in a separate pot and pour over the noodle salad just before eating.
For the dressing
For the Salad
*Make it nut free by substituting half a packet of Clearspring Snack Organic seed mixes in place of the peanuts.
Recipe, photography & styling by Helen Best-Shaw, Fuss Free Flavours, for Clearspring Ltd.
A delicious, quick and easy pate flavoured with the incredibly versatile ginger umami paste. Takes just 10 minutes to prepare plus chilling time and lasts for several days if chilled. Enjoy with bread, rice cakes or a mouth watering array of fresh vegetable crudities.
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