Meals and Courses

  • 200 g (7 oz) fine rice noodles
  • ½ cucumber, deseeded and cut into matchsticks
  • 1 carrot, cut into matchsticks
  • 150 g (5 oz) bean sprouts
  • 125 g (4 oz) mangetout, cut into thin strips
  • 2 tablespoons chopped coriander
  • 2 tablespoons chopped mint
  • 1 red chilli, deseeded and finely sliced
  • 2 tablespoons chopped unsalted peanuts, to garnish
  • 1 tablespoon sunflower or groundnut oil
  • ½ teaspoon caster sugar
  • 1 tablespoon Thai fish sauce
  • 2 tablespoons lime juice

Bring a large saucepan of water to the boil, then turn off the heat and add the rice noodles. Cover and leave to cook for 4 minutes, or according to the packet instructions, until just tender. Drain the noodles and cool immediately in a bowl of ice-cold water.

Meanwhile, make the dressing by placing the ingredients in a screw-top jar, adding the lid and shaking until the sugar has dissolved.

Drain the noodles and return to the bowl. Pour over half of the dressing, then tip in the vegetables, herbs and chilli. Toss until well combined.

Heap the noodle salad on 4 serving plates and drizzle with the remaining dressing. Serve scattered with the chopped peanuts.

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