Pad Thai Salad with Organic Gluten Free 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. This recipe combineslime juice, tamarind and rice malt syrup to create that delicious contrast. For the perfect work packed-lunch, take the dressing in a separate pot and pour over the noodle salad just before eating.

Serves 2 - Prep time: 15 mins

Ingredients

For the dressing

• 1 tbsp lime juice (about ½ lime)
• 1 tsp tamarind paste
• 1 tbsp Clearspring Yaemon Tamari
• 2 tsp Clearspring Rice Malt Syrup

For the Salad

• 100g Clearspring Organic Brown Rice Noodles – rehydrated 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

Method

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.