Spicy Thai Noodles with Creamy Peanut Dressing by Bettina Campolucci-Bordi

Ingredients

Easy, spicy with an Asian ?are. A great way to include as many vegetables as possible, masking them with a spicy sauce that will make anything taste amazing!

200 g rice noodles
1 carrot, julienned
1/4 courgette (zucchini), cut into ribbons
1/4 red (bell) pepper, julienned
1/4 yellow (bell) pepper, julienned
1/4 mango, julienned
1 spring onion (scallion), chopped handful of spinach

Peanut Dressing:

1/2 red chilli, finely chopped a few sprigs of basil
1/2 lime
Black sesame seeds
1/2 Tbs finely grated fresh root ginger
3 Tbs peanut butter
1 Tbs maple syrup
1 tsp apple cider vinegar
80 ml (21/2 fl oz / 1/3 cup) water
1 Tbs tamari soy sauce

To Serve:

A few sprigs of mint
A few sprigs of basil or Thai basil 1/2 lime
Black sesame seeds

Tip:

Great dish for making in advance – perfect as a lunch-box meal to take to work.

Method

Cook the rice noodles following the packet instructions. Drain and set aside.

Peanut Dressing:

Mix all the dressing ingredients together in a bowl, and set aside.

Combine all the prepared vegetables for the noodle dish in a big bowl. Add in the noodles and stir in the dressing so that everything gets coated.

Serve in bowls sprinkled with the fresh herbs and with a lime wedge for squeezing over. Sprinkle over some black sesame seeds for a bit of extra crunch.

Credits: This is an edited extract from Happy Food by Bettina Campolucci Bordi published by Hardie Grant Books RRP $34.99 AU and is available in stores nationally.

Photo Credits: Nassima Rothacker.