The skies may be darkening and the nights drawing in but you can always find sunshine on your plate with the right recipe. Thai food is always a hit; sweet, spicy, sour & salty and those waves of flavour deliver serious holiday vibes by relying on a trusty set of ingredients.
With a bit of chopping this salad can be on the table in no time at all and if you have a food processor or mandolin that can chop vegetables into thin slices you’ll be done in double quick time and can scale this up for a crowd.
Ingredients – serves 2
- 175g rice noodles
- 75g mangetout
- 100g cucumber
- 1 carrot
- 8 cherry tomatoes, cut into quarters
- handful of fresh coriander
- 2 spring onions, chopped roughly
- handful of cooked chicken or king prawns
- 1 stick of lemongrass, cut finely
- 1 clove garlic
- 1 fresh chilli or 1 tsp chilli flakes
- 2 tbsp soy sauce
- 2 tbsp fish sauce
- 2 tsp palm sugar
- juice of 2 limes
- pinch of sea salt
- Cook the noodles as per their packet instructions. Generally I place the noodles into a bowl and pour boiling water over the top leaving the noodles to sit the the length of time set out on the packet. Then drain and sprinkle with a little oil to stop them sticking.
- Slice the mangetout, cucumber and carrots into thin matchsticks (or use a food processor to do the hard work for you) and place in the noodle bowl with the cherry tomatoes, coriander and spring onions.
- Take a pestle and mortar and bash up the lemongrass , chilli and garlic with the sea salt until pulverised. Add the soy sauce, fish sauce, palm sugar, limes and sea salt and mix until well combined.
- Pour the dressing over the noodles and vegetables and add the chicken/prawns. Toss together and serve.
Tip: You can make much of this salad in advance but only dress it just before serving.