5-a-Day Recipes – Thai Food

5-a-Day fruit and vegetables are a good source of vitamins and minerals, including folate, vitamin C and potassium. They’re an excellent source of dietary fibre, which can help to maintain a healthy gut and prevent

5-a-Day fruit and vegetables are a good source of vitamins and minerals, including folate, vitamin C and potassium. They’re an excellent source of dietary fibre, which can help to maintain a healthy gut and prevent constipation and other digestion problems.

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Thai Noodle Salad

Salad

  • 250 g egg thread noodles
  • 200 g fresh spinach
  • 5 ml, plus a dash soya sauce
  • couple dashes Tabasco sauce
  • ½ cucumber (cut into thin batons)
  • 2 small carrots (peeled, cut in half and sliced on the diagonal)
  • 5 ml rice vinegar
  • 1 red pepper (seeded and finely sliced into thin strips)
  • 15 ml sunflower oil
  • 100 g mangetout
  • 4 spring onions (sliced diagonally)
  • 15 ml sesame seeds (toasted)
  • small bunch fresh coriander
  • 1 cm piece fresh chilli (finely diced)

Dressing

  • 125 ml teriyaki sauce
  • 100 g light yellow bean sauce
  • juice of 1 lime
  • 1 stalk lemongrass (very finely chopped)
  • 1 clove garlic (very finely chopped)
  • 5 cm piece fresh ginger (grated)
  1. Cook the noodles in plenty of boiling water, either salted, or as I do with a dash of soya sauce instead

  2. Most fine noodles are cooked in 4 minutes so watch carefully

  3. Refresh well under cold water and drain properly

  4. Meanwhile, wash the spinach and wilt in a pan over a low heat

  5. Allow to cool

  6. Season with a dash each of soya sauce and Tabasco

  7. Toss the cucumber, carrots and red pepper in the rice vinegar-a little goes a long way

  8. Mix the dressing ingredients together.Mix the refreshed noodles, most of the macerated carrots, cucumber and the red pepper with the dressing

  9. Then heat the oil in a large non-stick frying pan or wok and add the mangetout and spring onions

  10. Add the remaining soya sauce and Tabasco, stir-fry for a minute or two

  11. To serve, twist the noodles with a large fork and place each mound into four individual soup plates

  12. Be liberal in your garnishing using the remaining vegetables, including the mangetout, spring onions and wilted spinach

  13. Finally sprinkle each plate with toasted sesame seeds and garnish with coriander and a smattering of diced chilli and any remaining dressing

  14. Serve.

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