Thai food uses some of the most mouth-watering flavors in the world. This is
a gluten free recipe that is absolutely bursting with flavour.
Prep time 15 mins
Cooking time 15 mins
Ingredients
100% buck wheat noodles
1 thumb sized piece of ginger
1 red chilli
3 tbsp of tamari
1 tbsp tamarind paste
2 tbsp of olive oil.
1 block of firm tofu
1 medium ripe mango
1 yellow capsicum
1 red capsicum
1 large carrot
a handful of fresh basil
a handful of fried seaweed salad
a handful of fresh coriander
1 lime
cashews to garnish
Method
1. Boil the buckwheat noodles until tender. Drain, run under cold water and
set aside.
2. Finely slice the ginger and the chilli and fry in the pan. Add the tamari
3. Soak the tamarind in 1 cup of boiling water. Leave to sit for 10 minutes
and then strain the liquid into the pan.
4. Slice the tofu into long strips and add to the pan. Remove from the heat
and allow to marinade.
5. Thinly slice the mango flesh.
6. Remove the seeds and membrane of the capsicums and then slice thinly.
7. Cut the carrots into matchstick size pieces.
8. Chop the basil and coriander finely. Put all the veggies to a mixing bowl
with the noodle and seaweed, mix.
9. Pour some of the marinade onto the salad. Squeeze in some lime juice and
add the agaves syrup. Mix well.
10. Serve the salad with the tofu strips and top with a lime wedge and some
toasted cashews.
Top Tip
If you are making this with celiac’s in mind, be sure to check that the
noodles are 100% gluten free as not all buckwheat noodle are.
