Pad Thai

Starter: serves 1
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The mooli acts as a substitute for noodles; if you can't get mooli, green papaya, Jerusalem artichokes or even, at a push, white cabbage would do.



2 lettuce leaves, shredded

2 Chinese leaves, shredded

6 cherry tomatoes, halved

1 mooli, grated

2 mushrooms, sliced

45g/1 1/2oz green beans, chopped

45g/1 1/2oz mung beans, soaked on a damp cloth until sprouting

1 red chilli, finely chopped

2 cloves garlic, crushed

1 tablespoons sesame oil

1 tablespoons apple concentrate

1 tablespoons tamari (a thick soy sauce)

1 tablespoons cashews, chopped



With salad servers, mix the lettuce, Chinese leaves and tomatoes. Arrange on a plate as a bed for the rest of the salad. Next, put the mooli, mushrooms, green beans and bean sprouts in a bowl and mix together. Then add the chilli, garlic, sesame oil, apple concentrate and tamari to the vegetables, and toss. Lastly, place this mixture on the lettuce bed, and sprinkle the cashews over the top.

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