Hot and Sour Noodle Salad from Thai Food and Cooking by Judy Bastyra and Becky Johnson
Noodles make the perfect basis for a salad, absorbing the dressing and providing a contrast in texture to the crisp vegetables.
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Ingredients
- 130 g/4½ oz baby corn cobs, sliced
- 4 spring onions (scallions), thinly sliced
- 1 red (bell) pepper, seeded and finely chopped
- juice of 2 limes
- 2 small fresh green chillies, seeded and finely chopped
- 10 ml/2 tsp granulated sugar
- 115 g/4 oz/1 cup peanuts, toasted and chopped
- 30 ml/2 tbsp soy sauce
- salt
- small bunch fresh coriander (cilantro)
- 200 g/7 oz thin rice noodles
- 2 tomatoes, seeded and sliced
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