Thailicious Noodles
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by Daniella Vanilla
Serves two
Equipment needed: blender
Needs 4 hrs presoaking & then it takes 10 mins to make.
- 1 pkt (340 g) kelp noodles, soaked 30 mins
- 60g or 1/2 cup raw cashews, soaked 4 -8 hrs
- 50g or 1/4 cup coconut butter
- 1 tbsp agave (or raw honey)
- 1/2 clove garlic
- 1 tsp (or 1/2 stick) lemongrass
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1/4 tsp chilli powder
- 1/4 thumb fresh ginger
- juice 1/2 lemon
- 125 ml or 1/2 cup water
Presoak the cashews for at least four hours. Drain the noodles, rinse them well, and then soak the noodles in warm water for 20-30 mins. Rinse them again and transfer to a mixing bowl or dish.
Prepare all the other ingredients for the blender. Drain the cashews, and put everything in together - give it a whiz for a minute until the cashews are all broken down and there are no lumps left. You should have a thick cream.
Pour the cream over the noodles, and mix it all together, for the best raw Thai this side of Bangkok. Serve with vegetables such as thinly sliced mushrooms, mung bean sprouts, baby corn, slivers of red pepper, fresh peas, a few sprigs of coriander, or grated carrot.
Thai Tip: if you find some fresh lemongrass in an Asian grocer, you can stock up and store it in the freezer until you're ready to use it.
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