How to make The Midlife Kitchen’s raw pad Thai

“One of our Midlife mantras is to embrace variety – and the sheer abundance of flavour, texture and colour here will clearly do wonders for you,” say cookbook writers Mimi Spencer and Sam Rice. “It’s a rainbow of raw excellence, brought together with a terrific tangy dressing guaranteed to transport you to a Koh Samui beach.

“You’ll need a bit of time to chop and slice, but otherwise it’s a doddle. Add cubes of tofu or cooked prawns for a more substantial meal.”

Chopping boards at the ready…

Mimi Spencer and Sam Rice (Issy Croker/PA)

Ingredients:

(Serves 2)

1 small carrot, peeled and cut into thin strips, shaved or shredded

1 small courgette, finely sliced or cut into thin strips

50g red cabbage, very thinly sliced

50g sugar snap peas, sliced

1/2 a pepper (orange, yellow or red), deseeded and thinly sliced

2 spring onions, sliced diagonally

1 mild red chilli, deseeded and thinly sliced

A handful of bean sprouts

A handful of coriander leaves

A handful of mint leaves, plus sprigs to serve

For the dressing:

2tbsp coconut milk

Finely grated zest and juice of 1 lime

1tbsp crunchy peanut butter (100% peanuts, no sugar)

2tsp soy sauce

2tsp tahini

1tsp Thai fish sauce (nam pla)

1tsp sesame oil

1tsp maple syrup

1cm piece of fresh root ginger, peeled and finely grated

1 garlic clove, crushed

1 lemon grass stalk, tough outer layers removed, finely chopped

To serve:

20g peanuts, crushed

2tsp sesame seeds

Mint sprigs

(Issy Croker/PA)

Method:

1. Place all the vegetables and herbs in a large bowl and mix well.

2. Place all the dressing ingredients in a jar, seal with the lid and shake well until combined.

3. Pour the dressing over the salad and toss well, then arrange on a serving plate. Top with the peanuts, seeds and extra mint sprigs and serve.

💥Soooo a quick break from the #foodfromabove snaps to share our excitement about the paperback version of THE MIDLIFE KITCHEN (will still be full size, glossy, colourful and lovely) which is due out in the UK on Feb 8th … woo hoo😍😍We didn’t even realise it would be coming out in another version so we are chuffed to bits 😁. It’s available to pre-order on Amazon now (see link in bio) and we are gearing up for another round of 🎤🎤publicity in a few weeks time, to get it out there to all those Midlifers who might have missed it first time around. Lots and lots of love for all your support so far 🙏, we are a small, but rather excellent, Instagram community – please spread the word and share the food love. ❤️💜 Mimi & Sam xx . . . . . #midlifekitchen #midlifehealth #midlifeinfluencers #midlife #takecontrolofyourhealth #healthfirst #optimumhealth #healthyiseasy #healthyisdelicious #easyrecipes #healthyrecipes #eatrealfood #eatingforhealth #wholefoods #plantbaseddiet #eattherainbow #superfoods #naturalfood #everydaysuperfood #eatwell #nourishyourbody #nutritioniskey #cookbook #cookbookaddict #feedfeed #healthyeats #fightthefads #justeatrealfood

A post shared by SAM (in 🇨🇦) MIMI (in 🇬🇧) (@midlifekitchen) on

The Midlife Kitchen by Mimi Spencer and Sam Rice, photography by Issy Crocker, is published by Mitchell Beazley, priced £16.99 (octopusbooks.co.uk).  Available now.


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