Salads
Thai-style summer noodle salad
This recipe can be adapted to use whatever veg you have to hand that can be thinly sliced and eaten raw. It is no way authentic, but it does reply on a good dollop of Thai paste to give the dressing its punchy character. There is a little veg prep with this recipe but not much cooking, so it’s quick to prepare. It is a generous portion; any leftovers keep well and can be used in a lunch box salad.
Cook's notes
Cooking times and methods for noodles can vary widely so check the packet of the particular brand you are using. Keep an eagle eye on them and test at regular intervals as rice noodles will turn to mush if overcooked.
Ingredients
main
- 3 spring onions thinly sliced
- 1 bunch of radishes, thinly sliced
- 2 carrots, peeled into thin ribbons
- 1 courgette, peeled into thin ribbons
- 1 red pepper, or 3-4 mini sweet peppers, deseeded and thinly sliced
- 10g mint, finely shredded
- 20g coriander, chopped, stalks and all
- 100g rice noodles
- 25g salted peanuts, roughly chopped
for the dressing:
- 2 tbsp tamari sauce
- 2 tbsp red or green Thai curry paste
- 1 tbsp sesame oil
- 1 lime
- salt
Method
-
Step 1
To make the dressing, whisk the tamari, Thai paste, and oil together in a small bowl. Add half the lime juice, a pinch of salt, and mix. Taste and tweak the salt and lime juice to your liking.
-
Step 2
Put the veg and herbs in a large mixing bowl.
-
Step 3
Bring a medium saucepan of water to a simmer. Add the noodles and cook for 3-4 mins until just tender, stirring occasionally to prevent them sticking (see cook’s note). Once cooked, drain, and run them under the cold water tap to cool. Transfer to the mixing bowl with the veg.
-
Step 4
Add the dressing to the bowl and mix everything together thoroughly. Garnish with the salted peanut to finish.