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Recipe of the Month

Vegan 'Thai Noodle Salad'


Thanks to Richard Green for this deliciously fresh salad, perfect all year round


The Salad                        The Dressing

200g Pad Thai noodles                                    

100g Bean sprouts 

6 Carrots 

1 Courgettes, 

1 Cucumber 

1 Red pepper 

6 spring onions 

100g mange tout 

100g baby corn

80g peanuts

15g sesame seeds

15g black sesame seeds

15g pumpkin seeds

1 large chilli

1 clove garlic

10g fresh ginger

1 small chilli

20g coriander

30ml tamari

2 limes, zest and juice.

25g peanuts

6g sugar 

15ml sesame oil

season with salt and sugar to balance the flavours


The Salad

Cook the noodles in salted boiling water until almost cooked. Strain and leave to cool with a light drizzle of sesame oil.

Peel the carrots, and then with the peeler, continue to ribbon the carrots into a large bowl. Ribbon the courgette and cucumber as thinly as possible down to the seeds, which you can add to your next smoothie. 

Blanch the baby corn for 5-10seconds in boiling salted water, and then refresh quickly in iced water – they should be cooked but still crunchy.

Slice the red pepper, spring onion, spring onion and baby corn to your desired size, and add to the bowl with the other vegetables.

Thinly slice the chilli and chop the peanuts, whilst lightly toasting the pumpkin seeds. Add these and the sesame seeds to the bowl.


The Dressing

Roughly chop the garlic chilli and ginger. Remove the coriander leaves from the stalk, add half of the leaves to the salad, roughly chop the rest and the stalks. 

Put all the other ingredients in a food processor and blend until the peanuts are blended to a paste. Add the rest of the ingredients and blend until the dressing is almost smooth. Adjust the seasoning and flavours as necessary. 


Mix together the vegetables and noodles, keeping some spring onion, peanuts and chilli to garnish. Mix in the dressing until the salad is well coated. Pile high and garnish.

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