The salad season is well and truly upon us but I can’t think of anything less enticing than the bog standard lettuce, tomato and cucumber combo. Don’t get me wrong, they have their place but I think we can do better than that, don’t you? So please excuse the utterly crap photo but I wasn’t expecting this Thai Noodle Salad to be quite as tasty as it was and therefore, didn’t faff with the plating. As it goes, it was a triumph, so I thought I’d share it anyway. It’s actually a bit of a belly buster and packed full of fresh flavours that really deliver a punch. And it’s another one you can adapt and change to fit what you’ve got in your fridge. For example, prawns would work great instead of chicken, or you could use rice instead of noodles.
Thai Noodle Salad
- Cooked chicken (leftovers from a roast works great)
- Cooked and cooled rice noodles (I used a packet of Amoy straight to wok rice ribbon noodles)
- Spring onion (two for me)
- Coriander (good handful as I love it)
- Chilli flakes (light sprinkle)
- Crushed peanuts (small handful)
- Cucumber (4 slices)
- Juice of 1/2 a lime
- 1 tbsp Fish sauce
- 1/2 tsp Soft brown sugar
I purposely haven’t added specific measurements but instead given you a rough idea of the amounts I used for the main ingredients. I done this because everyone has different tastes. Not only in terms of spice but also if you’re dieting, you might want to cut the carbs and up the protein. What I will say is make sure you adjust your dressing mix in line with your portion. This is supposed to give a smack of flavour so if it’s bland, up the dressing ante.
- In a little bowl mix the lime juice, fish sauce and brown sugar.
- Put all the other ingredients in big bowl and mix.
- Add the dressing and give it a good stir.
Yup, that’s it! Let me know if you try it.