Asian flavor, Thai-style pasta

I love Asia and these mixtures with a thousand flavors. Before my four months of little Asian life, I couldn't put spice in my food. Everything had to be sweet. So, before the recipe, I'll tell you a little story.

After a yoga class, I head to a small restaurant where they prepare a nice vegetarian dish accompanied by rice. At the time I had long black hair and a point in the middle of both eyes like an indian. From the Indian's point of view, I was single (as shown by the color of my dot) and potentially in his culture. When I get home, I sit down to enjoy his beautiful little dish, by mistake, I taste a pepper. My throat starts to burn, then my esophagus and finally my stomach. Even if I try to drink and eat everything sweet, nothing calms this fire inside me. Lying on the ground, I wait for the pain to pass. Instead of experiencing it as a trauma, I took it as a rite of passage. Since then, Asian spices and flavors have been part of my daily cooking.

Hot salad with Thai flavors

Ingredients for two to three people:

200g noodles

1/2 red cabbage

1 red pepper

2 carrots

1/2 mango

1 red onion

50 g cashew nuts

1 handful of fresh coriander

• Cut the cabbage into small strips or grate it. Reserve it in a salad bowl.

• Cut the pepper into small strips, then fry it for a few minutes with coconut oil and a mixture of Thai spices (coriander, ginger, turmeric, garlic, lemongrass, cumin). Saute cashews and carrots independently if desired. Only sear the vegetables, they must retain their crunch and vitamins.

• Finely cut the onion also into small strips and reserve it.

• Make the sauce.

  Sauce :

1 tbsp of honey

60g peanut butter

3 tbsp soy sauce

1 tbsp of cider vinegar

1 tsp sesame oil

1 tsp coconut oil

1 tsp fresh ginger

3 tbsp bottled water

salt and piper

• Mix all the ingredients together.

• Cook the noodles according to the package directions.

• Mix the sauce with the noodles. Than the vegetables. I like to place the vegetables harmoniously on top of the noodles. Cabbage, peppers, then carrots. Decorate with cashew nuts, fresh coriander and mango cut into small pieces.

Enjoy !