Spicy Thai Noodles With Creamy Peanut Dressing

Easy, spicy and with an Asian flare, this noodle dish is a great way to include as many vegetables into a meal as possible – albeit disguising them in a spicy sauce to make them taste all the more delicious.
200g of rice noodles
1 carrot, julienned
¼ courgette, cut into ribbons
¼ red pepper, julienned
¼ yellow pepper, julienned
¼ mango, julienned
1 spring onion, chopped
1 handful of spinach
For The Peanut Dressing
½ red chilli, finely chopped
A few sprigs of basil
½ lime
Black sesame seeds
½ tbsp pf finely grated fresh root ginger
3 tbsp of peanut butter
1 tbsp of maple syrup
1 tsp of apple cider vinegar
80ml of water
1 tbsp of tamari soy sauce
To Serve
A few sprigs of mint
A few sprigs of basil or Thai basil
½ lime
Black sesame seeds
Step 1
Cook the rice noodles following the packet instructions. Drain and set aside.
Step 2
To make the peanut dressing, mix all the dressing ingredients together in a bowl, and set aside.
Step 3
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.
Step 4
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.

Happy Vegan Food by Bettina Campolucci Bordi (Hardie Grant, £15)
Photography © Nassima Rothacker

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