Sweet & Spicy Tuna Salad With Rice Noodles, Thai Basil & Crushed Peanuts
Sweet & Spicy Tuna Salad With Rice Noodles, Thai Basil & Crushed Peanuts
Rate this RecipeIngredients
- 250 g rice noodles flat
- 1 cup cos lettuce roughly chopped
- 180 g canned tuna chilli flavour works well
- 1 lebanese cucumber cut into half moons
- 1 cup edamame beans thawed
- 5 spring onions finely sliced
- 2 carrots shaved, grated or cut into thin batons
- 1 cup thai basil leaves
- 1 cup coriander leaves roughly chopped
- 1 cup bean shoots
- 1/2 red chilli long, finely sliced
- 1/2 cup peanuts finely chopped or crushed
Dressing
- 1/4 cup fish sauce
- 1/4 cup lime juice
- 2–3 tablespoons water
- 3 tablespoons brown sugar
- 1 clove garlic crushed or finely chopped
- 1/2 red chilli long, finely sliced
Instructions
- Cook the rice noodles according to packet instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
- In a large bowl, combine the rice noodles, cos lettuce, tuna, cucumber, edamame beans, spring onion and carrot. Add the thai basil, coriander and bean shoots and toss to combine.
- For the dressing: Whisk together all the ingredients. Adjust to taste.
- Drizzle the dressing over the salad and toss everything together until well coated. Garnish with the peanuts and some extra sliced chilli, if desired.
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