Deliciously Quick Thai Noodle Salad Recipe

For a quick and easy vegetarian main try this flavoursome Thai noodle salad, tossed with soft tofu, fresh herbs and seasonal vegetables.

Ingredients (Serves 4)

• 200g thin flat rice noodles
• 2 tsp sesame oil
• 80g Gourmet Garden Thai Stir-In Seasoning paste
• 400g silken tofu (e.g., Coles Nature’s Kitchen)
• 1/2 cup fresh Thai basil leaves
• 1/2 cup fresh coriander leaves
• 2 carrots, peeled and shredded
• 1 small red onion, thinly sliced
• 2 tsp soy sauce
• 2 limes
• 1 cup bean sprouts, trimmed
• 1 corn cob, kernels removed
• Maple-flavored cashews, chopped (optional, for garnish)
• Fresh red chili, thinly sliced (for garnish)

Thai Noodle Salad with Tofu and Fresh Herbs

Method:

Step 1

Place noodles in a large heatproof bowl. Cover with boiling water. Set aside for 10 minutes or until softened. Drain, rinse under cold running water.

Step 2

Heat sesame oil in a non-stick frying pan over medium heat. Add Thai paste, cook for 30 seconds. Add tofu and cook, stirring, for 3-4 minutes until scrambled and lightly browned. Remove from heat. Stir through basil and half the coriander.

Step 3

Combine noodles, carrot, onion and remaining coriander in a large bowl. Drizzle with the soy and juice of 1 lime. Toss to combine.

Step 4

Place noodles on a serving platter. Top with tofu, bean sprouts and corn. Scatter with cashews and chilli. Serve with remaining lime cut into wedges.

source – taste.com