Coconut and Lime Rice Noodle Salad

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Coconut and Lime Rice Noodle Salad

 

 

200 g (7 oz) packet rice-stick (pad Thai) noodles

425 g (15 oz) can baby corn, drained, halved lengthways

1 large red capsicum (bell pepper), thinly sliced

1 Lebanese (Mediterranean) cucumber, cut into ribbons

l00 g (3 1/2 oz)baby Asian salad greens

4 red radishes, trimmed, thinly sliced

3/4 cup fresh Thai basil leaves

1/2 cup roasted unsalted peanuts, chopped

270 ml (9 fl oz) can light coconut milk

8 teaspoons vegetarian " fish " sauce (see Files for recipes)

1/4 cup lime juice

2 long green chillies, deseeded, thinly sliced

 

 

1. Place noodles in a large heatproof bowl. Cover with boiling water.

Stand for 5 to 7 minutes or until softened. Drain. Refresh

under cold water. Drain.

 

2. Combine noodles, corn, capsicum (bell pepper), cucumber, salad

greens, radish, basil and peanuts in a bowl.

 

3. Place coconut milk, " fish " sauce, lime juice and chilli in a

screw-top jar. Secure lid. Shake well.

 

4. Pour dressing over noodle mixture. Toss to combine. Serve.

 

 

 

TIP: If fresh Thai basil leaves are unavailable, use fresh coriander

(cilantro) leaves.

 

 

 

Serves 4.