Thai Salad

A spicy salad that will warm you up in three quick and easy steps.

  • Serves 4.
  • 10 minutes prep time.
  • 10 minutes to cook.
Thai Salad

 

Ingredients

225g vermicelli rice noodles

1 tbsp oil

225g minced pork

3 tsp Very Lazy Chopped Garlic

1 tsp Very Lazy Chopped Ginger

4 tsp Very Lazy Chopped Red Chillies

2 tsp caster sugar

150g cooked peeled prawns

2 tbsp fish sauce

2 tbsp lime juice

50g roasted peanuts, chopped

6 spring onions, finely chopped

small handful coriander chopped

Method

1. Place the noodles in a large bowl and cover with boiling water. Leave to stand for 3 minutes. Rinse thoroughly in cold water, drain well and place in a bowl.

2. Heat the oil in a wok or frying pan, add the pork, Very Lazy Chopped Garlic, Ginger and Chillies and 1 teaspoon of the sugar. Stir- fry for 3-4 minutes until the pork is cooked. Stir the mixture into the noodles with the prawns.

3. In a small bowl mix together the fish sauce, lime juice and remaining sugar, stir until the sugar has dissolved. Pour over the noodles and mix well. Stir in most of the peanuts, spring onions and coriander (reserving some for garnishing) and mix well.

Serve in bowls, garnished with the reserved peanuts, chillies and spring onions.

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