Preparation: 20 minutes

Cooking: 10 minutes

Ingredients

Vegetables

• 1 large carrot, peeled and grated
• half a cucumber, sliced thinly into quarters
• 50g bean sprouts
• 100g sugar snaps, cut into 4
• 100g baby corn, cut into 4 and blanched in boiling water and refreshed in cold water
• 3 spring onions finely chopped
• handful of Thai basil leaves or normal basil leaves, roughly shredded
• handful of coriander leaves, stalks finely chopped
• handful of mint leaves
• 1 garlic clove, finely chopped
• 2 lime leaves, shredded
• 2 tsp fresh ginger, finely chopped
• 2 red chillies, finely chopped (with or with out seeds)
• 1 tsp lemon grass, finely chopped
• 3 tbsp roasted peanuts, roughly chopped (optional)

Noodles

• 50g vermicelli noodles, cooked until just tender and refreshed in cold water

Dressing

• juice of 1 lime
• 1 tbsp caster sugar
• 3 tbsp soy sauce
• 2 tsp sesame oil
• 1 tbsp rice wine vinegar

• 2 tbsp basil leaves, deep fried (optional)
• 2 tbsp coriander leave, deep fried (optional)
• 2 garlic cloves, peeled, finely sliced and deep fried (optional)
• 1 tbsp peanut, roasted (optional)

Method

1. Vegetables and Noodles: Place all the vegetable ingredients and noodles in the bowl and toss them so that they are well distributed.
2. Dressing: Mix the dressing ingredients together in a bowl or shake them together in a jar. Pour the dressing over the salad and toss it through the salad so that it is well distributed.
3. To Serve: Serve the salad garnished with basil leaves, coriander, garlic and peanuts. If preparing the dish in advance refrigerate and bring it to room temperature before serving it.