This fresh salad with grilled peaches, prawns and great pad Thai dressing makes a fresh and light dinner.
Ingredients
175g dried Pad Thai noodles
3 medium firm white peaches, halved, stones removed and cut into 2cm-thick wedges
Olive oil or olive oil spray
2 carrots, peeled and shredded lengthways
2 ½ cups finely shredded Chinese cabbage
3 green onions, trimmed and thinly sliced diagonally
¾ cup coriander leaves
¾ cup Thai basil leaves
¾ cup small mint leaves
16 cooked large prawns, peeled (tail left on)
½ cup bean sprouts, trimmed
⅓ cup chopped roasted peanuts
Lime wedges, to serve
Method
Place noodles into a heatproof bowl and cover with boiling water. Stand for 10 minutes or until just tender. Drain and set aside
Preheat a greased char-grill pan on high heat. Spray or brush the peaches with oil. Place a sheet of baking paper in the char-grill pan (to prevent sticking) and char-grill peaches for 1 minute on each side or until lightly charred. Set aside to cool
Chilli dressing
Ingredients
2 long red chillies, deseeded and roughly chopped
¼ cup lime juice
¼ cup fish sauce
2 tablespoons caster sugar
2 tablespoons rice wine vinegar
1 garlic clove, crushed
Method
To make the chilli dressing, combine all ingredients in a small food processor. Blend until chillies are finely chopped
Combine the noodles, carrots, cabbage and half of the herbs, green onions and prawns in a large mixing bowl. Drizzle with half of the dressing and gently toss to combine. Spoon onto a serving platter. Top with peaches, remaining herbs and prawns. Drizzle with remaining dressing. Scatter with peanuts and serve with lime wedges
