Aaaand here we go again with another thai recipe. Summer is right around the corner, so I came up with a super light, refreshing recipe which though is full of different flavors since again we’re using fresh herbs. I made it for my dad the other day, and he’s that kind of person who is convinced that a complete main meal has to be accompanied by a good piece of meat. But, he complimented me on how flavorful this dish is, even though it’s actually vegan.
Also, if you are anything like me and usually do not implicitly enjoy pasta dishes as much, you should though give this one a shot, since its not heavy at all.
Ingredients for 3 servings:
For the Dressing
1/2 cup mango puree
juice of 1/2 a lime
1 Tbs Sriracha sauce
1 Tbs soy sauce
a good handful of fresh coriander (mince previously)
some pieces of pickled ginger (mince previously)
For the mint yoghurt topping
juice of 1/2 a lime
300 g soy yoghurt
1 Tbs maple syrup
a good handful of mint leaves (minced)
2-3 leaves of ramson (minced)
For the salad
300g rice noodles
1 red, 1 yellow pepper
2 carrots
spring onions
ghee
champignons
200 g peeled edamame
one glove of garlic
two handful of fresh strawberries (blueberries are amazing as well)
1/2 a cucumber ( scoop out the watery core)
coriander for decoration
Directions:
1. for the dressing just whisk together all the wet ingredients and add in the minced coriander and ginger
2. for the yoghurt, squeeze out the juice of 1/2 a lemon into the yoghurt, add in the rest of the ingredients, stir around and set aside
3. next, chop the peppers into fine strips. Also, cut the champignons, strawberries, the cucumber and the spring onions into fine slices
4. peel the carrots and cut of the ends. Next, cut them into thin
5. put the rice noodles into boiling water and let them cook for around 6-8 minutes, depending on how thick they are
6. meanwhile, fry the champignons along with the minced garlic in some ghee and turn down the heat as soon as the champignons are ready
7. put the champignons on an extra plate and start frying the spring onions along with the peppers in the same pan (just use that they are still firm to the bite)
8. drain the noodles from the hot water, add in the carrots, edamame, peppers, strawberries and the cucumber
9. drizzle over the dressing and give everything a good mix around
10. on a plate, first place some of the salad, then scoop on top of it two spoonful of the yoghurt and finally place some champignons on top
11. optionally decorate with some left over carrots, peppers and coriander
12. dig in !
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