I made a lovely cold noodle salad for dinner tonight. The recipe was a Donna Hay one adapted by Pam. I adapted it further and took quite a few liberties to make a vegetarian version.
It was deliciously light and cool. Perfect for a hot Queensland summer day. Tom loved it so I will have to make it again.
Thai Noodle Salad
Serves 2
220g pack Kan Tong flat thai noodles
1/4 cup lemon juice
1/2 tablespoon fish sauce
1/2 tablespoon vegetable oil
1/2 tablespoon sugar
2 large tomatoes, diced
1 cucumber, diced
1/2 cup basil leaves
Cook noodles per package directions, drain and rinse.
Whisk together the lemon juice, fish sauce, oil and sugar, until sugar is dissolved.
To serve, toss the noodles with the tomatoes, cucumber and dressing.
1 comment:
Yum! I bet it was just as good vegetarian!
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