recipe: Thai style noodle salad

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

Dressing:

  • 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

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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