Ingredients

Salad

• 300g hot smoked salmon, flaked (bones and skin removed)
• 1 large carrot, grated
• 1/2 a cucumber, finely sliced and diced roughly
• 50g mange tout, sliced into 3 width wise
• 50g bean sprouts
• 4-5 tbsp. mint leaves
• 4-5 tbsp. Of coriander leaves and finely chopped stem
• 2 tbsp. holy basil leaves or normal basil, shredded
• 1 large red chili finely chopped
• 1 garlic clove finely chopped
• 3cm of ginger, peeled and chopped finely
• 2 spring onions finely chopped
• 1 tbsp. Roasted peanuts, finely chopped

Sauce

• 1 tbsp. Fish sauce
• 1 tsp soy sauce
• Juice of 1 lime
• 2 tbsp. of soy sauce
• 1 tbsp. rice wine vinegar
• 1 tbsp. palm sugar or soft brown sugar
• 2 tsp. sesame oil

Crispy Noodles

• 100g rice stick noodles
• oil for deep frying

To Serve

• Handful of mixed mint, coriander and basil leaves, deep fried (method under noodles heading)
• 100ml Thai sweet chili sauce (optional)

Method

1. Salad: Place all the salad ingredients together in a bowl and toss them with clean hands so that they are well distributed.
2. Sauce: Mix the sauce ingredients together in a bowl and pour it over the salad. Toss the salad so that it is well coated with the sauce.
3. Noodles: Heat oil for deep frying in a deep fryer, wok or large saucepan to 180-190C. When it is ready a small cube of bread should become crisp and golden and float to the top in a few seconds. Break up the noodles to loosen the strains and deep fry it in the oil for a few seconds so that it puffs up and is crisp. Remove it from the deep fryer and drain it on kitchen paper. When you have finished the noodles deep fry the herbs for a few seconds so that they are crisp (be careful as the oil may spit).
4. To Serve: Place the noodles out on a large serving plate and scatter the salad over it. Sprinkle the deep fried herbs over the top. Serve with a side bowl of Thai sweet chili sauce (optional).