Thai Noodle Salad

Thai Noodle Salad

Serves 4

200g dried rice noodles
2 spring onions, sliced
1 cup snow pea shoots (or mung bean sprouts)
1 red capsicum, seeded and sliced
2 tbsp unsalted peanuts or cashews, chopped 
2 tbsp coriander, chopped

2 tbsp reduced salt soy sauce
1 clove garlic, crushed
Juice of 1 lemon
½ tsp fresh ginger, finely chopped


  1. Prepare noodles according to packet directions. Rinse under cold running water, drain and set aside.
  2. In a small bowl combine dressing ingredients.
  3. In a large bowl combine remaining ingredients. Pour dressing over the salad, add noodles and toss well.
Recipe adapted and image from Go for 2&5®.