Page title and description

Salads
Thai carrot, red onion and noodle salad with peanuts
Ingredients
- 200g rice noodles
- 1 tbsp boiling water
- 1 heaped tbsp caster sugar
- 1 tbsp Thai fish sauce (vegetarians use light soy sauce)
- juice of 1-2 limes
- 1 small hot chilli, deseeded and very finely chopped
- 1 tsp sunflower or vegetable oil
- large handful fresh coriander
- large handful fresh basil
- small handful fresh mint
- 3 large carrots, cleaned and cut into fine matchsticks
- ½ red onion, very finely sliced
- ½-1 large red chilli (to taste), deseeded and cut into fine slivers
- 3 tbsp salted peanuts, lightly crushed in a plastic bag with a rolling pin
Method
Prep time:
20 min
PT20M
Cooking time:
10 min
PT10M
-
Step 1
Place the noodles in a large heatproof bowl and pour over boiling water. -
Step 2
Leave for 5-10 minutes until noodles are soft enough to eat but still with some bite. Drain in a sieve, rinse under cold water, and leave to drain again. -
Step 3
Make the dressing: in a small bowl or jug pour the 1 tablespoon boiling water over the sugar and stir until dissolved. -
Step 4
Add the fish or soy sauce, most of the lime juice, half the chilli and the oil. Stir and taste - the dressing should taste hot, salty, sweet and sour. Add more chilli and lime to taste. -
Step 5
Roughly chop the herbs. Mix the noodles with vegetables and most of the herbs, reserving a few leaves for garnish. -
Step 6
Pour over the dressing and mix again. Turn salad onto a platter or bowl, scatter over the peanuts and remaining herbs and serve.