Thai Noodle Salad

Name: Thai Noodle Salad
Yield: Serves 4
Cuisine: Thai
Ingredients: juice of 2 limes; 350 g (12 oz) rice vermicelli; bunch of coriander, separated into whole leaves; 1 red chilli, seeded; knob of fresh root ginger; 2 lemongrass stalks; 100 g (3½ oz) beansprouts; 5–6 spring onions; 1 red pepper, seeded; good splash of soy sauce; 150 g (5½ oz) each of baby sweetcorn, carrots and mange tout; 5 tbsp sesame oil; 1 tbsp sugar

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

The main reason for the inclusion of this recipe is that we just love the clean zingy flavours of Thai food.

Ingredients

350 g (12 oz) rice vermicelli
150 g (5½

Asia
Thailand
Starter
South East Asia
Vegan
Mediterranean

Method

Well ahead if possible (so the flavours can get friendly), make the dressing. Cut the ginger into fine julienne strips. Cut the chilli across into halves and then into julienne strips. Discard the hard outer leaves of the lemongrass, and chop only the soft inner parts. Mix all the dressing ingredients together in a bowl.
To make the salad, prepare the rice vermice