Pia Pratschke

Immigration Services

For the salad:
120g noodles (wheat, rice or any other grain)
150g frozen Edamame
130g red cabbage, cut into fine strips
1 carrot, finely sliced or grated
1 large red pepper, finely chopped
5 radishes, cut into fine strips
30g spring onions, cut into thin rings
45g roasted and salted peanuts

For the Thai peanut sauce:
80g creamy peanut butter
2-3 tbsp tamarind sauce (or soy sauce)
2 tbsp maple syrup
2-3 tbsp rice vinegar
1 tbsp sesame oil
1-2 garlic cloves, pressed
1 tsp ginger, grated
2-3 tsp Sriracha (or sambal oelek to taste)
juice of 1 lime (approx. 3 tbsp)
a little coconut milk for additional liquid

For serving:
3-4 tbsp sesame seeds
lime wedges (organic)
fresh herbs (e.g. parsley, cilantro)

Cook the noodles in boiling salted water and drain. Place in a large bowl.
In the meantime, defrost the Edamame by placing them in a bowl and covering them with boiling water.
Add the prepared vegetables to the noodles.

For the sauce, place all ingredients in a mixing bowl and stir until creamy. If the consistency is too firm, add a little coconut milk.
Pour half of the sauce over the noodle salad, add the peanuts and mix well.

Garnish with sesame, lime wedges and herbs. Serve with the remaining sauce.