Thai Noodle Salad

Ingredients

For the dressing

• 100 g Thai chilli paste

• 250 ml fish sauce (if you want veg option, use light soy sauce)

• 250 ml lemon juice

• 150 g breakfast sugar

• 100 finely sliced lemon grass

• 20 g cloves garlic, sliced

• 2 tbsp finely chopped red and green chilli, deseeded

• 20 kaffir lime leaves, finely shredded

For the salad

• 75 g flat rice noodles

• 30 g tofu

• 5 g cucumber juliennes

• 5 g tomato juliennes

• 5 g sliced Madras onions

• 2 g coriander leaves

• 1 g mint leaves

• 1 g basil leaf juliennes

• 2 g celery juliennes

• 3 tsp dressing

• 15 g finely chopped scallions

• 5 g chopped mint

• 5 g chopped coriander

• 3 g toasted sesame seeds

For the dressing

Pound lemon grass and mix with rest of the ingredients.

Strain and keep in airtight jar.

For the salad

Soak rice noodles in room temperature water for an hour.

Blanch noodles in hot water and refresh immediately in running cold water.

Mix noodles with diced tofu, cucumber juliennes, tomato juliennes, sliced Madras onions, coriander leaves, mint leaves, plucked basil leaf juliennes, celery juliennes. Add 3 tsp dressing, chopped mint, chopped coriander.

Garnish with finely chopped scallions and toasted sesame seeds.

If you like, you can add fried cashew or roasted crushed peanuts.