The residual heat of summer is still lingering here in Melbourne. Not that I’m languishing in the heat but today, the mercury hit 32ºC (90ºF) so I could only fathom having cold food. Considering last night’s dinner was ice cream, I opted for cold noodles.
Cold Pad Thai sounds very unglamorous. I should say this isn’t really Pad Thai. Since, “pad” means “fried”, I think it’s more appropriate to call this cold tamarind noodles. I made Pad Thai a few nights ago and had some sauce left over. It’s really just tamarind pulp, fish sauce and sugar.
Here’s what else I used: rice noodles, lots of cilantro (coriander), bean sprouts and cucumber. I also topped the noodles with sliced of fried firm tofu, toasted peanuts and Thai dried chilli flakes. Did I mention there isn’t a drop of oil in this dish? Oh, and it’s vegetarian. Shoot, if I didn’t know better, I’d think I was being health conscious.
This is good enough to make again, and not just as a by-product of leftover Pad Thai sauce. It wasn’t a stroke of culinary genius but it was an adequate amount of deliciousness for me.
Now if only I had a green velvet cupcake for St. Patty’s Day.