Hetty says: “Rather than using cooked vegetables, I’ve used raw kale and cabbage, which I’ve softened by massaging in salt and lime. This leaves the veggies citrussy, with a bit of crunch, adding an exciting brightness to this classic noodle dish. You could use other veggies, too – carrots would be a nice addition – and add pan-fried tofu slices if you want to increase the protein.”
- Total time 30 minutes
- Difficulty Easy
- kale 120g, leaves only, finely sliced
- green or purple cabbage 225g, finely sliced
- lime 1, halved
- flat rice noodles 350g
- radishes 3, finely sliced
- spring onions 2, finely sliced
- basil 20 leaves
- coriander a handful of leaves
- roasted peanuts 3 tbsp, roughly chopped
- soft light brown sugar 3 tbsp
- vegan fish sauce (buy online or see cook’s notes, below) 3 tbsp
- rice vinegar 1 tbsp
- tamarind purée 1 tbsp
- toasted sesame oil 1 tbsp
- dried chilli flakes ¼ tsp
- garlic 1 small clove, finely chopped
- extra-virgin olive oil 1-2 tbsp
To prepare the dressing, heat the sugar, fish sauce, rice vinegar, tamarind, sesame oil, chilli flakes and garlic in a small pan over a low heat for 1 minute until the sugar has dissolved. Remove from the heat, add 1-2 tbsp of olive oil and season.
Put the kale and cabbage in a large bowl, sprinkle with 1 tsp of sea salt and squeeze over the juice of half a lime. Massage the salt and juice into the leaves to tenderise them, then leave to sit for 10 minutes.
Bring a large pan of salted water to the boil and cook the noodles following pack instructions, usually about 6-7 minutes. Rinse under cold running water and leave to drain.
To serve, combine the noodles, massaged leaves and dressing in a large bowl and toss to coat. Taste and season. Add the radishes, spring onions, basil and coriander, and toss gently. Transfer to a serving bowl and top with the peanuts, then serve with the remaining lime, cut into wedges, on the side.
To make vegan fish sauce, whisk together 125ml of lime juice, 2 tbsp of soft light brown sugar, 2 tbsp of tamari or soy sauce, 1 crushed garlic clove and ½ tsp sea salt flakes. It will keep in an airtight jar in the fridge for up to four weeks.
[image id=”90259″ size=”landscape_thumbnail” align=”none” title=”Thai Fish Curry Recipe” alt=”Thai Fish Curry Recipe” classes=””]
- kcals 567
- fat 15.1g
- saturates 2.4g
- carbs 94g
- sugars 23.4g
- fibre 5.5g
- protein 10.9g
- salt 2.3g