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How to make a Fresh Thai salad in under 15 minutes
You don’t need to schlep to the Thai islands to get your teeth into a fresh and zesty local salad. This one’s ready in just 15 minutes
Fresh Thai salad
Prep:10 minutes
Cook:3 minutes
Serves 2
1 chilli, thinly sliced, deseeded, optional
1 clove garlic, sliced
100ml rice wine vinegar
2 tbsp golden caster sugar
1 tbsp fish sauce
¼ cucumber, shredded
1 carrot, thinly shredded
50g mangetout, shredded
2 salad onions, thinly sliced
2 skinless chicken breast fillets
¼ nest Thai vermicelli noodles, broken up
28g pack fresh coriander, leaves picked
2 tbsp roasted peanuts, finely chopped
Place the chilli, garlic, vinegar and sugar in a saucepan and heat to dissolve the sugar. Remove from the heat and stir in the fish sauce.
Place the vegetables into a separate bowl, shred the chicken and add to the vegetables.
Heat a frying pan to hot and toast the noodles without oil until golden and crisp. Remove from the pan and cool.4. Toss the dressing into the vegetables and chicken, and add the coriander. Serve the salad in a bowl and top with the peanuts and toasted rice noodles.
Recipe and image courtesy of Waitrose
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