Adapted for our allergies (making it soy, wheat, and peanut free) from Nisha Vora’s recipe.
Makes 8 servings
INGREDIENTS
2x 230 g package dry rice noodles (I use flat pad thai style)
1 medium red bell pepper, thinly sliced or diced
1 bunch fresh cilantro leaves and tender stems
Pickled red onion
1 cup dry red lentils
2 cup vegetable broth
1/3 cup vegetable oil
2 teaspoon red pepper flakes
2 tablespoons sesame seeds
2 tablespoons garlic, minced
70 g cashews, roughly chopped
Sauce
6 tablespoons coconut amimos
3 tablespoons rice vinegar
2 tablespoon maple syrup
INSTRUCTIONS
- Combine the lentils with the vegetable broth in a medium saucepan, bring to a boil, then simmer on low for 15-20 minutes till tender.
- Prepare the noodles according to package instructions. Drain, rinse with cold water, then gently toss onto the lentils, cover, and set aside.
- To make the chili oil, combine the red pepper flakes, sesame seeds, garlic, and chopped cashews in a large glass measuring cup.
- Heat the oil in a small saucepan over medium high heat until hot and shimmering, 3 to 5 minutes, to 350ºF (I use a candy thermometer that clips to the edge). Pour the hot oil over the chili-garlic-cashew mixture (it will sizzle). Stir and let sit for 1 minute. Stir the coconut aminos, vinegar, and maple syrup into the garlic-chili oil.
- Pour the chili oil sauce mixture over the noodle lentil mixture. Toss well. It will look like a gloopy mess, but trust me, it’s delicious!
- Plate the noodles, then top each serving with the fresh sliced bell peppers, cilantro and pickled red onion.
- Refrigerate any leftover fresh ingredients separately from the noodles.
Plum Hill 