Vegan Recipes +
 
Thai Noodle Salad
 
 
         
SOURCE       DONNA HAY - NO TIME TO COOK
         
 

 
INGREDIENTS
 
100 g dried bean thread noodles
 
1 carrot, finely sliced
 
50 g snow pea sprouts, trimmed
 
1 cucumber, sliced
 
1/2 cup coriander leaves
 
1/2 cup mint leaves
 
1/2 cup roasted unsalted peanuts or cashew nuts
 
150 g marinated firm tofu, sliced
 
1/4 cup (60ml) sweet chilli sauce
 
1/4 cup (60ml) lime juice
 
2 tablespoons vegan fish sauce
 
 
INSTRUCTIONS
 
1.   Place noodles in a heatproof bowl and pour over boiling water to cover. Allow to stand for 5 minutes then drain and rinse under cold water.
 
2.   Toss the noodles with carrots, snow peas, cucumber, coriander, mint, nuts, and tofu.
 
3.   Combine chilli sauce, lime juice and fish sauce in a jar and shake well. Pour over salad and serve.