Thai Bean Salad
200g bean sprouts, blanched for 60 seconds and refreshed in cold water
200g fine beans, cut French style and boiled for 3 minutes, then refreshed in cold water
1/2 red or purple pepper, deseeded & cut into fine strips
3 spring onions (about 75g) shredded
30g fine Thai rice noodles (sen mee, also called rice vermicelli), soaked in boiling hot water until soft
Toss all vegetable ingredients together.
Make a dressing of:
juice of one lime
1 tablespoon soy sauce
1 tablespoon fish sauce
2 tablespoon Thai oyster sauce
2-3 crushed garlic
crushed red chilli flakes to taste
1 teaspoon sugar
Add the soaked noodles and leave to stand for about 30 minutes. Pour over mixed veggies and toss well to coat all ingredients with sauce and distribute the noodles through the dish. Garnish with sprigs of fresh mint.
Calories (kcal) 337.9
Protein (g) 16.2
Carbohydrate (g) 64.0
Fat (g) 3.3
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