SWEET & SPICY TUNA SALAD WITH RICE NOODLES, THAI BASIL & CRUSHED PEANUTS

Serves 4

Ingredients:

• 1 cup cos lettuce, roughly chopped

• 250g flat rice noodles

• 180g canned tuna, chill flavour (optional)

• 1 lebanese cucumber, cut into half moons

• 1 cup frozen edamame beans, thawed

• 5 spring onion, finely sliced

• 2 carrots, shaved, grated or cut into thin batons

• 1 cup that basil leaves

• 1 cup coriander leaves, roughly chopped

• 1 cup bean shoots

• 1/2 long red chilli, finely sliced

• 1/2 cup peanuts, finely chopped or crushed

  
  Dressing:

• 1/4 cup fish sauce

• 1/4 cup freshly squeezed lime juice

• 2-3 tablespoons water

• 3 tablespoons brown sugar

• 1 clove garlic, minced or finely chopped

• 1/2 long red chilli, finely sliced
  
  

Method:

Cook the rice noodles according to package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.

In a large bowl, combine the cooked rice noodles, chopped cos lettuce, tuna, sliced cucumber, thawed edamame beans, finely sliced spring onions, and shaved or grated carrots. Add the Thai basil leaves, chopped coriander, and bean shoots to the salad mixture and toss to combine.

For the dressing: whisk together the fish sauce, lime juice, water, brown sugar, garlic and red chili. Adjust to taste. Drizzle the dressing over the salad and toss everything together until well coated.

Garnish with finely chopped or crushed peanuts and additional sliced chili (optional).