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Rice noodle and vegetable salad
Rice noodle and vegetable salad
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Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
Vibrant summer noodle salad bursting with fresh flavors and textures. Perfect for hot nights.
Ingredients:
  • 200g dried rice-stick (pad Thai) noodles
  • 1 medium red capsicum, thinly sliced
  • 1 medium carrot, peeled, thinly sliced
  • 1 Lebanese cucumber, thinly sliced
  • 1 small red onion, thinly sliced
  • 187.50 ml fresh coriander leaves
  • 18.20 gm peanut oil
  • 42.00 gm lime juice
  • 44.00 gm sweet chilli sauce
  • 24.40 gm fish sauce
  • 62.50 ml fried shallots (optional)
Instructions:
  • Place the noodles in a heatproof bowl and cover them with boiling water. Let them stand for 6 to 7 minutes or until tender. Drain and then refresh them under cold water before transferring to a large bowl.
  • Combine capsicum, carrot, cucumber, onion, and coriander with the noodles, tossing everything together.
  • Combine oil, lime juice, sweet chilli sauce, and fish sauce in a screw-top jar, secure the lid, shake well. Pour over noodle mixture, toss together, and garnish with shallots if desired. Serve hot.

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