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Serving size: Serves 4
Cuisine type: Thai
Cooking time: Less than 15 minutes
Special options: Vegetarian
Course: Lunch
Favourite flavours: Salad

Thai noodle salad

INGREDIENTS

100g dried rice noodles
1 spring onion, sliced
1 cup snow pea shoots (or mung bean sprouts)
1 red capsicum, seeded and sliced
1 tablespoon unsalted peanuts or cashews, chopped
2 tablespoons coriander, chopped

Dressing
2 tablespoons reduced-salt soy sauce
1 teaspoon honey
1 clove garlic, crushed
Juice of 1 lemon
½ teaspoon fresh ginger, finely chopped

METHOD

Prepare noodles according to packet directions. Rinse under cold running water, drain and set aside. In a small bowl combine dressing ingredients. In a large bowl combine remaining ingredients. Pour dressing over the salad, add noodles and toss well.

Variation: Use soba, somen, or egg noodles in this recipe. Use spinach leaves instead of snow pea shoots.

Serving suggestion: For an easy lunch add 150g cooked chicken to serve as a meal.



Recipe from Healthy Food Fast © State of Western Australia 2009, reproduced with permission.