gardenandhome.co.za | SEPTEMBER 2019 105
1 red bell pepper, seeded and
thinly sliced
3 spring onions, thinly sliced
1 jalapeño, thinly sliced
sea salt, to taste
225g pad thai rice noodles
handful basil and mint leaves,
coarsely chopped
FOR THE DRESSING
6T walnut oil
80ml lime juice
5T fish sauce
1T toasted sesame oil
1T rice vinegar
1T light brown sugar
2t Sriracha (chilli sauce)
1 garlic clove, minced
½t sea salt
- In a wide shallow bowl,
mix the lime juice, fish sauce,
brown sugar, chilli-garlic
sauce, Sriracha and garlic.
QUICKCHAT
WITHTHE COOK
Mycookingstyleisfresh,tastyand
beautifullypresented.
Nodinnerpartyiscomplete
withoutagreatbottleofwine.
ThekitchengadgetIcouldn’t
livewithoutismyKitchenAidmixer.
Iuseitforeverythingfrompastato
battersandmeringues.
IfIhadjustonerecipebook,it
wouldbeOttolenghiSimple.Everyrecipeisdeliciousandhas
abitofeverything:foodforeveryday,differentflavoursand
mealsontheirown.
Mystorecupboardstaplesaresoyasauce,limejuice,sesame
oil,Maldonsalt,cuminseedsandlotsofoliveoil.
Whenitcomestofood,myfamilyisobsessed.They’lleat
anything,anywhere,anytime.2. Add the chicken and coat
evenly. Cover and marinate
in the fridge for 3–6 hours.
3. In a serving bowl, toss
together the cabbage, sugar
snap peas, carrots, bell
pepper, spring onions and
jalapeño. Add a couple of
pinches of sea salt.
4. To make the dressing,
whisk all the ingredients
together and season to taste.
5. Bring the chicken to room
temperature, and while you
wait, bring a large pot of
salted water to the boil.
Add the rice noodles and
cook according to the
instructions. Drain and rinse
under cold water for a few
minutes. Drain again and
add the vegetables.
6. Heat a grill pan tomedium heat. Remove the
chicken thighs from the
marinade, letting any excess
drip into the bowl. Sprinkle
each side lightly with salt.
7. Place the thighs fat side
down and grill until the fat is
crisp and charred. This takes
about 7 minutes. Flip the
thighs and grill until cooked
through, about 5–7 minutes.
Make sure the meat is notpink. Remove from the grill
and allow to cool.
8. When cool enough, slice
the chicken off the bone
crosswise. Include a little
piece of the juicy, crispy fat.
9. Toss the vegetables and
noodles with about two-
thirds of the dressing; add
more, if desired.
7. Fold in the chicken, basil
and mint and serve. GET MORE ONLINE
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