Culture Street


Deliciously Ella's Pad Thai

On February 5, 2016

Such a delicious dish, I think it may end up being a favourite recipe for lots of you... itís certainly very popular in my house! Itís inspired by a recipe that a friend sent to me; I fell in love with it and adapted it over time to create this version. The sauce is definitely my favourite part, as itís so incredibly rich with the most amazing array of flavours.

Serves 2

For the noodles
2 large courgettes
2 large carrots
100g buckwheat noodles
1 red pepper, cut into very thin strips
handful of sesame seeds
30g cashew nuts
10g fresh mint leaves, finely chopped

For the sauce
8 tablespoons olive oil
15g bunch of fresh coriander
3 tablespoons almond butter
2 tablespoons tahini
1 tablespoon maple syrup
1 tablespoon tamari
juice of 1 lemon
3 garlic cloves, crushed
1 teaspoon cayenne pepper

Peel the courgettes, then use a vegetable peeler to peel the flesh into strips around the core. I normally discard the seedy centres, as theyíre hard to peel. Do the same with the carrots.

Cook the noodles according to the packet instructions.

Meanwhile, make the sauce. Simply place everything into a blender or food processer with 9 tablespoons of water and whizz until smooth.

Once the noodles have cooked, drain them and let them cool for a few minutes.

Place the noodles, carrots, courgettes, pepper, sesame seeds and cashews in a large bowl and pour over the dressing. Mix everything together, then sprinkle the mint on top.

Tweak It
For a lighter salad, skip the buckwheat noodles and use an extra courgette and carrot instead.

Recipe from Deliciously Ella Every Day by Ella Woodward, published by Hachette Australia on 27 January 2016, RRP $29.99. Buy the book here.

You Might Also Like


Maple Pecan Toasted Muesli

You can save LOADS of money on your grocery bill if you simply ditch any form of packaged muesli product from your kitchen cupboard. This version rocks in flavour and...

On June 9, 2017


Vanilla Cupcakes with Lemon Frosting

This recipe is grain-, gluten-, dairy-, nut- and refined sugarĖfree. Seriously, how often can you say that about desserts? These cupcakes are to die for. Donít wait for high tea...

On April 4, 2014


Pecan & Cinnamon Oat Biscuits

These biscuits are reminiscent of the ANZAC biscuits that were sent in food parcels to Australian and New Zealand troops stationed in Europe during World War I. Using basic ingredients...

On April 8, 2016


Best Books on Food and Drink

'Tis the season to be merry. Food and drink are a big part of the festivities and we have selected our favourites for this season.

On November 23, 2016


Apple Sponge

This is one of the easiest cakes to whip up in seconds. Whenever we had a craving for something sweet, my mum would make this, which she simply called biskvit...

On July 17, 2015
Copyright © 2012 - 2018 Culture Street