For this Thai Noodle Salad, all you need is 15 minutes.
Perfect to eat with all those meaty dishes!
Check out this recipe by Sally Obermeder and Maha Corbett.
Thai Noodle Salad
8
servings15
minutes0
minutes250
kcal15
minutesA vibrant, fresh salad with noodles, crunchy vegetables, and a zesty Thai-inspired dressing. Light, flavorful, and perfect as a side dish, lunch, or refreshing summer meal.
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Ingredients
200 gram dried vermicelli rice noodles
.5 medium green cabbage, thinly sliced
4 spring onions, shredded
1 cup fresh coriander leaves
1 cup fresh Thai basil leaves
1 cup fresh mint leaves
.5 cup (70g) peanuts (or any nut you desire), roughly chopped
.25 cup (60ml) soy sauce or tamari
1/3 cups (80ml) sweet chilli sauce
1/3 cups (80ml) rice wine vinegar
2 tbsp Sesame oil
1 garlic clove, crushed
Directions
- Prepare noodles according to packet directions. Transfer to a large bowl. Add the cabbage, spring onions, coriander, basil and mint. Gently toss to combine.
- To make the dressing, place the ingredients in a small screw-top jar and shake to combine.
- Set aside until ready to serve.
- Stand the salad at room temperature for 30 minutes to allow the noodles to soften.
- Drizzle with the dressing and sprinkle with peanuts.
Notes
- TIP: You can use regular basil instead of Thai basil if you prefer. Make this recipe gluten-free by using tamari instead of soy sauce.
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