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Pad Thai Salad with Organic Gluten Free 100% Brown Rice Noodles

September 25, 2014

Pad Thai Salad with 100% Brown Rice Noodles

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.

Serves 2


For the dressing

For the Salad

  • 100g Clearspring Organic Brown Rice Noodles – re-hydrated as per packet instructions
  • 1 red pepper – de-seeded and cut into strips
  • 2 spring onions – one cut into slices, the other cut into thin strips
  • 5 or 6 stalks of coriander – roughly chopped
  • ½ red chilli - finely sliced
  • ½ block Clearspring Silken Tofu – cut into 1cm cubes
  • 20g roasted peanuts* – lightly crushed
  • Extra coriander leaves to serve


  1. Place all the ingredients for the dressing into a small bowl or jam jar and whisk or shake to mix well.
  2. Mix the noodles, pepper, spring onions, coriander and chili well.
  3. Add the dressing and toss to coat the noodles.
  4. Add the tofu and gently mix one last time.
  5. Garnish with the crushed peanuts and a few extra coriander leaves.

*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.

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