Try out this Thai Rice Noodle Salad with Chilli Coriander Dressing recipe, courtesy of Maggie Lynch

Ingredients

100g clear noodles or thread noodles

2 teaspoons olive oil

10 sugar snap peas, sliced thinly

4-6 baby sweetcorn, sliced thinly 

1 medium carrot, grated or spiralised

2 spring onions, green part only, finely sliced at an angle

1⁄2 -1 fresh red chilli, deseeded and finely sliced

10g fresh coriander, leaves only

5g fresh mint, lightly torn

2 tablespoons roasted cashews or peanuts, lightly crushed

Seasoning: Himalayan salt & freshly ground black pepper 

 

Chilli Coriander Dressing 

3 tablespoons rice vinegar

2 teaspoons white sugar or light coconut sugar

4 tablespoons water

Pinch of salt

1⁄2 small red onion, finely diced

2 tablespoons ginger, finely diced

1⁄4 red chilli, finely diced

1 tablespoon coriander leaves 

 

To make dressing:

1. Combine vinegar, sugar, water and salt in a small saucepan and bring to the boil.

2. Remove from heat when sugar is dissolved.

3. Add red onion and ginger and allow to cool.

4. Add coriander and gently mix. The syrup should taste sweet and sour. 

5. Set aside until required. 

 

To make noodles:

1. Place the noodles and beansprouts in a heatproof bowl and cover with boiling water.

2. Leave for 4-6 minutes or until noodles are tender.

3. Cool under cold running water and drain.

4. Spread out on kitchen paper to remove excess water.

5. Return to clean bowl and lightly coat with olive oil and 2 tablespoons of the chilli coriander dressing, including the red onion, gently mix. 

6. Add sugar snap peas, sweetcorn, carrots, spring onion, chilli and herbs, then mix through noodles to combine. 

7. Transfer to serving platter or bowls, and sprinkle on top some lightly crushed nuts.