(Serves 3)
Quick and simple to prepare yet looking amazing this salad has a very refreshing flavour and texture. If you prefer your vegetables slightly softer then blanch for a couple of minutes before running under cold water and combining with the remaining ingredients.
Ingredients
- 225g rice noodles
- 100g sugar snap peas
- 100g mange tout
- 100g baby corn, halved
- 1½ tbsp jaggery, grated (20g)
- 2 tbsp Thai fish sauce (30g)
- Juice of 2 limes
- ½ -1 tsp finely chopped red chilli (2-4g)
- 3cm piece of ginger, peeled and grated (8g)
- Garnish with 25g chopped unsalted toasted peanuts
Method
- Pour boiling water over the noodles and stand for 4 minutes. Drain and refresh under cold water. Put in a large bowl with the vegetables.
- Mix together the jaggery, fish sauce, limejuice, chilli and ginger and stir until the jaggery has dissolved. Mix into the noodles and sprinkle over the peanuts to garnish.
Alternatives:
- 2 cooked and sliced chicken breasts can be added to the vegetables for a more substantial dish.
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