Sunday, 9 February 2014

Thai noodle salad

Man, I needed this weekend. Without getting into too many personal details, this week has been a tough one.

We all get weeks like that. And we all make it out the other side of them with some perspective on what's important and what needs to change to make it better.

So this weekend was spent with some much-needed "me-time" and a chat with my favourite girls. I don't often go in for "girly" things but sometimes, painting your nails, getting your hair done, and eating cake with friends is just what's needed to fix the blues.

This salad is also a great pick me up. With all this horrible weather (still!) it's nice to have something fresh and colourful to brighten up your days. And so simple. I could eat this every day for lunch and not get bored.

I really love Thai food and had eaten something similar to this a while ago at Nam restaurant in Soho (which has recently shut down, boo) so wanted to give it a go myself. It's great for a gluten-free diet as it uses rice noodles, which are normally quite easy to find, and fairly cheap.

It could maybe be jazzed up with some tofu, or even prawns or chicken for you non-veggies. Once you've got all the ingredients for the sauce in your larder you're ready to knock up any kind of Asian-y sauce!

As with my recipe for Crunchy winter slaw, it would be handy to use a julienne peeler for this (It's my birthday soon, hint hint!)

Thai noodle salad
(Serves 2)

150g rice noodles
1 carrot, peeled and julienned
1/2 cucumber, julienned
1 spring onion, julienned
large handful of beansprouts
1 tbs coriander, roughly chopped
handful of unsalted peanuts, roughly chopped

for the dressing:
2 tbs tamari/gluten free soy sauce
1 tbs Mirin/rice wine vinegar
2 tsp honey
1 tsp sesame oil
juice of 1 lime
pinch of chilli flakes (optional)

Cook the noodles according to instructions. Drain and rinse under cold water.

To make the sauce, combine the ingredients and mix well. Leave to sit for a few minutes.

Mix the noodles with the carrot, cucumber, spring onion and beansprouts in a large serving bowl. Add the dressing and toss well. Garnish with the coriander and peanuts.

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