I realised I haven’t done a recipe post for quite some time.  (I’ve either been making the same old boring meals, not worth writing about, or have been rushing to produce something quickly for the family to eat and  taking photos of the process was the last thing on my mind)!

Anyhow, on a recent day trip to Malaysia (and more importantly, Carrefour) my husband picked up some rice vermicelli noodles and put them in the trolley with the surety that I could make something wonderful with them (like he has tasted on his many travels).  OK, I conceded, as they were only pennies anyway.  Fast forward four weeks and I received my BBC Good Food Newsletter for Saint Patrick’s Day, which strangely was all about noodles.  Among the headlines the word ‘vermicelli’ caught my eye, this was my chance to dig out the packet from the back of the cupboard and impress.  Here’s what I did:

Thai Rice Noodle Salad

  • ½ a 250g pack fine vermicelli rice noodles
  • 200g bag beansprouts
  • zest and juice 2 limes
  • 2-3 tbsp fish sauce , to taste
  • 1 tsp muscovado sugar
  • 1 red onion , halved and thinly sliced
  • 2 Little Gem lettuce hearts, leaves separated and roughly torn

Thai Rice Noodle SaladIn a bowl, mix the lime juice and zest.

Thai Rice Noodle SaladPut the noodles and beansprouts into a large heatproof bowl and cover with boiling water.

Thai Rice Noodle SaladLeave for four minutes or until noodles are tender.  Cool them under cold running water and drain thoroughly.

Thai Rice Noodle SaladAdd the onion, sugar and fish sauce to the lime juice and stir into the noodles.

Thai Rice Noodle SaladThe finished healthy salad.  Check out the BBC Good Food site here to see variations on the dish with the addition of mince or steak.  I served mine as a starter to a Thai Red Curry (and I impressed the hubby)!

 

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