Coconut and lime rice noodle salad

Coconut and lime rice noodle salad


This spicy noodle salad makes a colourful side dish for an Asian-inspired dinner party.

The ingredient of Coconut and lime rice noodle salad

  1. 200g packet rice-stick (pad Thai) noodles
  2. 425g can baby corn, drained, halved lengthways
  3. 1 large red capsicum, thinly sliced
  4. 1 Lebanese cucumber, cut into ribbons
  5. 100g baby Asian salad greens
  6. 4 (125g) red radishes, trimmed, thinly sliced
  7. 3/4 cup fresh Thai basil leaves
  8. 1/2 cup roasted unsalted peanuts, chopped
  9. 270ml can light coconut milk
  10. 2 tbsp fish sauce
  11. 1/4 cup lime juice
  12. 2 long green chillies, deseeded, thinly sliced

The instruction how to make Coconut and lime rice noodle salad

  1. Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 5 to 7 minutes or until softened. Drain. Refresh under cold water. Drain.
  2. Combine noodles, corn, capsicum, cucumber, salad greens, radish, basil and peanuts in a bowl.
  3. Place coconut milk, fish sauce, lime juice and chilli in a screw-top jar. Secure lid. Shake well. Pour over noodle mixture. Toss to combine. Serve.

Nutritions of Coconut and lime rice noodle salad

calories: 353.242 calories
calories: 14.4 grams fat
calories: 4.3 grams saturated fat
calories: 41.8 grams carbohydrates
calories: 11.2 grams protein
calories: 1230 milligrams sodium
calories: NutritionInformation

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