A light and refreshing salad, infused with classic Thai flavours
About this Recipe
A colourful noodle salad, which is perfect as a starter to an Asian-inspired meal, such as Thai fish cakes, or as a side dish for barbecues. Prepare ahead and allow the wonderful combination of flavours to be absorbed by the noodles. Use a julienne peeler to easily create the thin strips of carrot and cucumber.
Step by Step Instructions
300 grams fresh fine rice noodles (or 150g dried)
- 1 small head of broccoli, cut into small florets
- 1 carrot, finely sliced into long thin strips
- 1/2 cucumber, finely sliced into long thin strips
- 2 tablespoons fresh coriander, roughly chopped
- 2 tablespoons Thai basil leaves, roughly torn
For the dressing:
- 1/2 tablespoon sesame oil
- 2 tablespoons gluten-free tamari
- 3 teaspoons sweet chilli sauce
- 1 tablespoon fresh root ginger, finely chopped
- 2 garlic cloves, finely chopped
- 2 red chillies, deseeded and finely chopped
- 1 teaspoon fish sauce
- Juice of 2 limes
If using fresh noodles, place in a colander and pour over just-boiled water, then run under cold water to refresh. Drain well and set aside. If using dry noodles, cook according to pack instructions.
In a pan of boiling water, blanch the broccoli for 40-50 seconds, then drain and refresh under cold running water.
Mix all of the dressing ingredients in a large bowl, add the noodles and combine thoroughly. Add the broccoli, carrot and cucumber and toss everything together, then leave to soak in the flavours for 30 minutes before serving.
When ready to serve, add the fresh coriander and Thai basil leaves and gently fold through.
You can add or interchange various vegetables, such as baby corn, mangetout, sugar snap peas, green beans, beansprouts or red pepper.
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