Meat Free Mondays New Zealand

Pledge Now!


Have taken the
pledge so far


Join the Meat Free
Monday Movement

Take the Meat Free Monday Pledge for the good of your health, your wallet and the planet, and help us inspire other Kiwis to do the same!

Pad Thai Noodle Salad

Revive Cafe

Serves: 4

Back to Recipes

We sell this recipe as a salad (cold) at Revive.  However it is traditionally a hot main course noodle dish so you can also prepare as such or serve warm!


250g (9oz) 5mm (¼in) rice noodles
3 spring onions (scallions) finely sliced
½ Tbsp salt
½ red capsicum (bell pepper) finely diced
3 Tbsp honey or date puree
3 Tbsp sweet chilli sauce
2 Tbsp soy sauce
1 Tbsp sesame oil
½ cup roasted and salted peanuts finely chopped or blended
2 Tbsp (about 1 stick) lemon grass (fresh or frozen) finely chopped

Optional: 4 kaffir lime leaves (fresh or frozen) finely sliced
Garnish: 1 cup mung bean sprouts
Garnish: 1 cup fresh coriander (cilantro) roughly chopped


1. Bring some water to boil in a pot and cook the noodles for 8 minutes or until just soft, but not mushy. Rinse and drain well.
2. In a hot pan combine all ingredients (except garnish ingredients) and warm through. This should take no more than 2 minutes.
3. Serve garnished with mung bean sprouts and coriander.

This dish is traditionally served with chicken - however you can also serve this dish with some fried egg strips or tofu on top to make it a complete meal.
You can serve with lemon wedges to squeeze over the noodles.

Recipes available from Revive Café Cookbooks. Buy it here

© Revive 2012.


Captcha Image