Thai salad

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Thai salad
A treat for all the family!
People

recipe_people 4

Preparation Time

recipe_clock 15 min

Cooking Time

recipe_cooking 30-40 min

What you need for this recipe

Ingredients

All ingredients
  • For the salad:
  • 3 tins 1/6 (345 g) la belle-iloise sardines in peanut oil
  • 80 g rice noodles (300 g cooked)
  • 2 grated carrots (approx. 110 g)
  • 2.5 g chopped dried black mushrooms (10 g rehydrated)
  • 40 g shredded baby spinach leaves
  • 40 g coarsely chopped peanuts.
  • For the sauce:
  • 2 tablespoons soy sauce (20 g)
  • 2 tablespoons lime juice (20 g)
  • 1 tablespoon nuoc mam sauce (12 g)
  • 4 g chopped fresh coriander
  • 12 g chopped or puréed ginger
  • 2 g finely chopped lemongrass
  • 3 pinches icing sugar (1.6 g)
  • Half the oil from one tin 1/6 of la belle-iloise sardines in peanut oil
Let's get started
Steps
  1. Start by soaking the mushrooms in cold water.
  2. Make the sauce so the flavours can infuse. To do this, mix all ingredients in a bowl.
  3. Cook the noodles in a large pan of boiling water, then stop the cooking by rinsing under cold water, drain and chill.
  4. When the noodles are cold, add the vegetables (spinach, carrots, mushrooms) and the peanuts.
  5. Add the drained sardines cut into small sections, and then mix gently.
  6. Pour the sauce over the salad and mix again.
  7. Divide between individual Asian bowls or place on a large serving dish.
Tips:
  • For a little more heat, add 1/2 red chilli.
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