Thai Peanut Noodle Salad
Ready in 30 minutes, try this healthy alternative to your local take out. Loaded with crunchy vegetables, aromatic herbs and tossed with a peanut dressing, this sweet, savoury, sour salad is sure to satisfy.
20 minutesPrep Time
10 minutesCooking Time
4Servings
Shop Ingredients
Makes 4 servings100 g flat rice noodles
3/4 cup cooked chicken, shredded
3/4 cup red cabbage, shredded
3 radishes, finely sliced
1/2 cup kohlrabi, cut into batons
1/2 cup apple, cut into batons
2 spring onion, chopped
2 cups coriander, leaves and stems
1 cup dill, leaves and stems
1 cup mint leaves
2 tbsp peanut butter
1 tbsp tamarind puree
1 tsp honey
2 tbsp fish sauce
2 garlic cloves, crushed
1 lime, juiced and zested
2 tbsp sesame oil
1 tbsp sesame seeds, toasted
1 tbsp peanuts, unsalted roasted and roughly chopped
lime wedges for garnish
Directions
- In a large bowl, combine the peanut butter, tamarind, honey, fish sauce, garlic, lime juice and zest, sesame oil, and sesame seeds.
- Cook the noodles in a large pot of salted boiling water until tender. Drain, rinse and add to the dressing bowl. Toss to coat.
- Assemble chicken with salad ingredients, and serve with the noodles topped with chopped peanuts and lime wedges