Thai noodle salad
- 09.03.2017
- 466
Take the fixings to work and make this zesty Thai salad for lunch. Its a no-cook no-brainer.
Recipe «Thai noodle salad» presented in category Recipes / Salads, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 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.
Ingredients:
- 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
Instructions
- 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.
- Add cucumber, tomato, mint and coriander to noodles.
- 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.