Super light, zesty and delicious for our warm spring and summer evenings. I fear that i may be killing you with gadgets (waffle irons and now spiralisers)!   I  blame my first food mentor and good friend Jan Pinkney a connoisseur, researcher and user of great gadgets, I confess to being easily led though!   My intention  in my culinary life was to be a good plain knife chef, but at a point I gave in to the temptation and am now fully gadgetised.  This said that they are not necessary, just toys, food and cooking enablers and enhancers for those of us like myself who, are very happy playing in the kitchen.  These noodles can easily be coarsely grated or peeled in strips using your usual kitchen peeler, the flavours will still be zesty and delicious. This recipe lends itself to adaptations depending on what vegetables you have to hand and, if you plan to serve it with fish, chicken, meat or vego, or have it as is as a simple and satisfying meal.  The dressing will keep for a week or so in the fridge. I often blend together ginger lemongrass kaffir lime leaves and chilli and freeze it in small wraps of clingfilm for dressings like this or as a base for my Thia’ish soups and salads, this way I make sure I use these ingredients when they are at there best price and quality. Thai Salad Dressing Chop dry ingredients roughly and blend in food processor […]