Thai Salad
Prep: 10 minutes
Cook: 10 minutes
Serves 4
​225g vermicelli rice noodles
1 tablespoon oil
225g minced pork
3 tbsp chopped garlic
1 tbsp chopped ginger
4 tbsp chopped chillies
1 tbsp caster sugar
150g cooked peeled prawns
2 tbsp fish sauce
2 tbsp lime juice
1 tbsp caster sugar
50g roasted peanuts, chopped
6 spring onions, finely chopped
2 tbsp freshly chopped coriander
Extra chillies and shredded spring onions, to serve


Place the noodles in a large bowl and cover with boiling water. Leave to stand for 3 minutes. Rinse thoroughly in cold water and drain well and place in a bowl.

Heat the oil in a wok or frying pan, add the pork, garlic, ginger, chillies and sugar and stir- fry for 3-4 minutes until the pork is cooked. Stir the mixture into the noodles with the prawns.

In a small bowl mix together the fish sauce, lime juice and sugar, stir until the sugar has dissolved. Pour over the noodles and mix well. Stir in most of the peanuts, reserving a few for decoration, spring onions and coriander and mix well.

Serve in bowls, garnished with the reserved peanuts, chillies and spring onions.