Thai Vermicelli Salad
I love the fresh Thai flavours of lime, mint, chilli and coriander and so this salad is one of my summer favourites. Add chicken or prawns to it to make it a main meal. It also makes a great filling for rice paper rolls, which I just adore.
200g rice vermicelli noodles
1-2 carrots, cut into thin batons or spiralised
1 lebanese cucumber, seeded, thinly sliced
150g snowpeas, trimmed, thinly sliced lengthways
2-3 spring onions, diced
½ cup coriander leaves, diced
½ cup mint leaves, diced
Red chilli, optional
6 tablespoons sweet chilli sauce
3 tablespoons fish sauce
3 tablespoons fresh lime juice
Dressing: Put all ingredients into a screw-top jar and shake well. Leave aside or refrigerate until you are ready to serve the salad.
Cook the vermicelli according to packet directions. I boiled mine in a pot of water for 2-3 mins then drained. Place in a large salad bowl and set aside to cool.
Prepare the vegetables and herbs.
Then combine the noodles, snow peas, carrot, mint, coriander, cucumber and spring onions and chilli if using. Pour over dressing. Toss to combine.