- 2 bundles of Thai rice noodles
- 1 red onion
- 1 carrot
- 1 red pepper
- 100g kale
- 35g peanuts
- 40g peanut butter
- 1 garlic clove
- 1 tbsp tamarind paste
- 1 lime
- A handful of coriander, leaves only
- 1½ tbsp sunflower oil
- Sea salt
- Vegetable peeler
- Frying pan or wok
- 1.
Pop 2 bundles of rice noodles in a large shallow dish and cover with cold water. Leave to soak for 25 mins. This will soften them without making them sticky.
- 2.
Peel and thinly slice the red onion. Peel and coarsely grate the carrot. Halve the red pepper, scoop out the seeds and white pith and slice it into thin batons. Pop the onion, carrot and pepper into a large bowl. Strip the kale leaves off their thick stalks. Roughly shred the leaves.
- 3.
Set a frying pan or wok on a medium-high heat. Add the peanuts and toast for 1 min till golden. Tip out onto a board to cool.
- 4.
Add 1 tbsp sunflower oil to the frying pan and slide in the shredded kale. Stir fry for 2-3 mins till crispy at the edges. Tip it into the bowl of veg.
- 5.
Spoon the peanut butter into a small bowl and add 1 tbsp tamarind paste. Juice in the lime. Peel and crush the garlic. Stir it into the peanut butter mix with ½ tbsp sunflower oil and a pinch of salt. Taste and add more salt if you think it needs it. Add to the veg and toss to mix.
- 6.
Drain the noodles and stir them through the veg. Roughly chop the peanuts and finely chop the coriander leaves. Scatter both over the noodle salad and serve.
