Thai noodle salad

Cooking Salads Thai noodle salad

Take the fixings to work and make this zesty Thai salad for lunch. Its a no-cook no-brainer.

Lables: Low fat Low kilojoule Lower gi Lactose free Milk free
  1. Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 4 minutes or until just tender. Drain. Place in a large bowl.
  2. Add cucumber, tomato, mint and coriander to noodles.
  3. Using a fork, whisk together lemongrass, chilli, fish sauce, lime juice and brown sugar together in a jug. Pour over noodle mixture. Toss gently to combine. Sprinkle with nuts. Serve.

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200g packet dried egg noodles
1 Lebanese cucumber, halved lengthways, seeded, sliced diagonally
200g grape tomatoes, halved
1 cup fresh mint leaves
1 cup fresh coriander leaves
1 stalk lemongrass , finely chopped
2 small red chillies, finely chopped
1/4 cup fish sauce
1/4 cup lime juice
2 tbsp brown sugar
1/4 cup roasted peanuts, roughly chopped

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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