Thai Noodle Salad
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| SOURCE |
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DONNA HAY - NO TIME TO COOK |
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INGREDIENTS
| 100 |
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g dried bean thread noodles
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| 1 |
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carrot, finely sliced
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| 50 |
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g snow pea sprouts, trimmed
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| 1 |
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cucumber, sliced
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| 1/2 |
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cup coriander leaves
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| 1/2 |
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cup mint leaves
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| 1/2 |
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cup roasted unsalted peanuts or cashew nuts
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| 150 |
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g marinated firm tofu, sliced
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| 1/4 |
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cup (60ml) sweet chilli sauce
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| 1/4 |
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cup (60ml) lime juice
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| 2 |
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tablespoons vegan fish sauce |
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INSTRUCTIONS
| 1. |
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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.
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| 2. |
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Toss the noodles with carrots, snow peas, cucumber, coriander, mint, nuts, and tofu.
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| 3. |
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Combine chilli sauce, lime juice and fish sauce in a jar and shake well. Pour over salad and serve. |
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