A pad thai salad with sliced radishes

Pad thai salad

  • serves 4
  • Easy

Make this vegan pad thai salad with shredded cabbage and kale for a fresher, crunchier version of pad thai noodles. It's ready in 30 minutes and comes with its own punchy chilli dressing

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Try this pad thai salad with shredded cabbage and kale recipe extracted from Hetty McKinnon’s book, To Asia, With Love, then check out more Thai-style recipes.


Hetty says: “Rather than using cooked vegetables, I’ve used raw kale and cabbage, which I’ve softened by massaging in salt and lime. This leaves the veggies citrussy, with a bit of crunch, adding an exciting brightness to this classic noodle dish. You could use other veggies, too – carrots would be a nice addition – and add pan-fried tofu slices if you want to increase the protein.” 

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Ingredients

  • kale 120g, leaves only, finely sliced
  • green or purple cabbage 225g, finely sliced
  • lime 1, halved
  • flat rice noodles 350g
  • radishes 3, finely sliced
  • spring onions 2, finely sliced
  • basil 20 leaves
  • coriander a handful of leaves
  • roasted peanuts 3 tbsp, roughly chopped

PAD THAI DRESSING

  • soft light brown sugar 3 tbsp
  • vegan fish sauce (buy online or see cook’s notes, below) 3 tbsp
  • rice vinegar 1 tbsp
  • tamarind purée 1 tbsp
  • toasted sesame oil 1 tbsp
  • dried chilli flakes ¼ tsp
  • garlic 1 small clove, finely chopped
  • extra-virgin olive oil 1-2 tbsp

Method

  • Step 1

    To prepare the dressing, heat the sugar, fish sauce, rice vinegar, tamarind, sesame oil, chilli flakes and garlic in a small pan over a low heat for 1 minute until the sugar has dissolved. Remove from the heat, add 1-2 tbsp of olive oil and season.

  • Step 2

    Put the kale and cabbage in a large bowl, sprinkle with 1 tsp of sea salt and squeeze over the juice of half a lime. Massage the salt and juice into the leaves to tenderise them, then leave to sit for 10 minutes.

  • Step 3

    Bring a large pan of salted water to the boil and cook the noodles following pack instructions, usually about 6-7 minutes. Rinse under cold running water and leave to drain.

  • Step 4

    To serve, combine the noodles, massaged leaves and dressing in a large bowl and toss to coat. Taste and season. Add the radishes, spring onions, basil and coriander, and toss gently. Transfer to a serving bowl and top with the peanuts, then serve with the remaining lime, cut into wedges, on the side.

Cook's notes

To make vegan fish sauce, whisk together 125ml of lime juice, 2 tbsp of soft light brown sugar, 2 tbsp of tamari or soy sauce, 1 crushed garlic clove and ½ tsp sea salt flakes. It will keep in an airtight jar in the fridge for up to four weeks.


More Thai-style recipe ideas

Thai Fish Curry Recipe

Nutritional Information

  • Kcals 567
  • Fat 15.1g
  • Saturates 2.4g
  • Carbs 94g
  • Sugars 23.4g
  • Fibre 5.5g
  • Protein 10.9g
  • Salt 2.3g
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