For a quick and easy vegetarian main try this flavoursome Thai noodle salad, tossed with soft tofu, fresh herbs and seasonal vegetables.
Ingredients (Serves 4)
- 200g thin flat rice noodles
- 2 tsp sesame oil
- 80g Gourmet Garden Thai Stir-In Seasoning paste
- 400g silken tofu (e.g., Coles Nature’s Kitchen)
- 1/2 cup fresh Thai basil leaves
- 1/2 cup fresh coriander leaves
- 2 carrots, peeled and shredded
- 1 small red onion, thinly sliced
- 2 tsp soy sauce
- 2 limes
- 1 cup bean sprouts, trimmed
- 1 corn cob, kernels removed
- Maple-flavored cashews, chopped (optional, for garnish)
- Fresh red chili, thinly sliced (for garnish)
Thai Noodle Salad with Tofu and Fresh Herbs
Method:
Step 1
Place noodles in a large heatproof bowl. Cover with boiling water. Set aside for 10 minutes or until softened. Drain, rinse under cold running water.
Step 2
Heat sesame oil in a non-stick frying pan over medium heat. Add Thai paste, cook for 30 seconds. Add tofu and cook, stirring, for 3-4 minutes until scrambled and lightly browned. Remove from heat. Stir through basil and half the coriander.
Step 3
Combine noodles, carrot, onion and remaining coriander in a large bowl. Drizzle with the soy and juice of 1 lime. Toss to combine.
Step 4
Place noodles on a serving platter. Top with tofu, bean sprouts and corn. Scatter with cashews and chilli. Serve with remaining lime cut into wedges.
source – taste.com
