Nutrition Facts
No-cook rainbow pad Thai
Amount Per Serving
Calories 439
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Sodium 994mg43%
Potassium 350mg10%
Carbohydrates 72g24%
Fiber 4g17%
Sugar 10g11%
Protein 11g22%
Vitamin A 2548IU51%
Vitamin C 12mg15%
Calcium 41mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
No-cook rainbow pad Thai
This no-cook pad Thai combines fresh, crunchy vegetables in a spicy dressing
Servings: 4 people
Calories: 439kcal
Ingredients
- 250 g wide or medium rice noodles
- Vegetable oil, to coat
- 1 carrot shredded
- 100 g beansprouts
- Bunch of spring onions trimmed and finely chopped
- Small handful coriander leaves chopped, plus extra to garnish
- 75 g dry-roasted peanuts roughly chopped
For the dressing:
- 1 garlic clove
- 1 tbsp grated ginger
- 1 lime juiced
- 1 tbsp vegetarian “fish sauce” (optional)
- 2 tsp tamarind paste
- 1 tbsp honey
- 1 tbsp light soy sauce
- 1 tbsp sriracha
- 1/2 tsp sesame oil
- 2 tbsp smooth peanut butter
Method
- Soak the noodles in boiling water for 10–15 minutes until soft. Drain and run under cold water. Drizzle with a little vegetable oil to coat the noodles so that they don’t stick.
- Place the noodles in a large bowl with the carrot, red cabbage, beansprouts, spring onions, and coriander.
- Combine all the dressing ingredients in a small bowl and whisk well to combine. Season to taste.
- Pour the dressing onto the noodles and vegetables and toss thoroughly. The best way to make sure they are well incorporated is to use your hands to massage the noodles with the dressing.
- Serve with the chopped peanuts on top and a scattering of coriander leaves to garnish.
Nutrition
Calories: 439kcal | Carbohydrates: 72g | Protein: 11g | Fat: 13g | Saturated Fat: 2g | Sodium: 994mg | Potassium: 350mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2548IU | Vitamin C: 12mg | Calcium: 41mg | Iron: 2mg