Sunday supper: Pad Thai Salad

Serves 4.

We've riffed on Thailand's rightly beloved and delicious national dish, turning it into a noodle salad by adding some extra raw vegetables. This gluten- and dairy-free dish makes a fine light supper, which is especially welcome during brunch season. From "Leon: Big Salads," by Rebecca Seal (Conran, 2023).

• 4 tsp. tamarind paste

• 2 tbsp. brown sugar

• 3 tbsp. fish sauce

• 2 tsp. sesame oil

• 3 tbsp. boiling water

• 1 tbsp. vegetable oil

• 1 onion or 2 shallots, finely sliced

• 5 1/2 oz. extra-firm tofu, crumbled

• 2 cloves of garlic, finely sliced

• 5 1/2 oz. small cold-water prawns, cooked and frozen or raw both work

• Pinch of chili powder

• 5 1/2 oz. bean sprouts

• 2 green onions, finely chopped

• 3 1/2 oz. Chinese cabbage, finely shredded

• 3 1/2 oz. radishes, finely sliced

• Big handful of fresh cilantro, leaves only

• 4 lime wedges, for serving

Directions

Stir together the tamarind paste, brown sugar, fish sauce, sesame oil and boiling water, until the sugar has completely dissolved.

Cook or rehydrate the noodles according to the package instructions (usually, cover with boiling water for 8 minutes). Drain and set aside.

Add the green onions, cabbage, radishes and peanuts to the bowl, followed by the tamarind mixture, and toss really well.