Thai Noodle Salad

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Thai Noodle Salad

 

 

250 g (9 oz) packet dried rice stick noodles

2 small carrots

2 small zucchini

1 red capsicum (bell pepper)

1 leek

2 sticks celery

100 g (31/2 oz) snow pea sprouts, trimmed

4 red radishes, thinly sliced

1/3 cup fresh coriander (cilantro) leaves

1/3 cup fresh mint leaves, shredded

 

Dressing:

 

1 red chilli, finely chopped

2 limes, juiced

2 tablespoons (8 tsp) sweet GF soy sauce

1 tablespoon (4 tsp) vegetarian fish sauce (see Condiments folder)

1 tablespoon (4 tsp) mirin (sweet rice wine)

1 tablespoon (4 tsp) brown sugar

 

 

1. Cook noodles following packet directions. Drain and refresh under

cold water. Place into a large bowl.

 

2. Cut carrots, zucchini, capsicum (bell pepper), leek and celery into

thin strips. Add to noodles with sprouts, radishes and herbs.

 

3. Make dressing: Place all ingredients into a jug. Whisk with a fork

to combine.

 

4. Add dressing to salad. Toss well. Serve.

 

 

Serves 4.