Ingredients

  • 250g rice vermicelli noodles
  • 3 Baby Gem lettuce, leaves separated
  • 2 large carrots, peeled and finely sliced
  • ½ cucumber, peeled lengthways into ribbons
  • 6 spring onions, trimmed and finely sliced
  • 60g salted roasted peanuts, roughly chopped
  • Large handful of coriander leaves
  • Large handful of mint leaves
  • Large handful of basil leaves
  • For the Chilli and Ginger Dressing
  • Juice of 1 lime
  • 1 tblsp caster sugar
  • 1 tblsp light soy sauce
  • 2 tblsp Thai fish sauce (Nam Pla)
  • 1 red chilli, deseeded and finely sliced
  • 1 thumb-sized piece of fresh ginger, peeled and finely grated

Method

  • Soak the noodles in a bowl of boiling water according to the packet’s instructions until they are tender. Drain the noodles, rinse under cold water and set aside.
  • For the dressing, whisk together the lime juice and caster sugar in a large mixing bowl until it has dissolved. Add the soy sauce, fish sauce, chilli and ginger and mix through.
  • Then add the noodles, vegetables, peanuts and fresh herbs. Toss to combine and then serve.