Ingredients
- 500 g fillets of salmon, skinned
- 1 tbsp sweet chilli sauce
- 1/2 tbsp olive oil
- 200 g glass noodles, or rice vermicelli
- 10 cherry tomatoes, quartered
- 1 avocado, stone removed, roughly chopped
- 3 small red shallots, finely sliced
- 1 small red chilli, finely sliced (do not remove seeds if you like it hot)
- 1 handfuls mint
- 1 handfuls basil or Thai basil
- 1 handfuls coriander leaves
- 2 tbsp peanuts, chopped
- 1 lime, cut into wedges
- 2 tbsp tamarind paste or lime juice
- 2 tbsp Thai fish sauce
- 2 tbsp sweet chilli sauce
- 1 tbsp olive oil
- 2 tsp caster sugar
Description
Jill Dupleix Puts Some Of Those Asian Store-cupboard Ingredients To Use In Her Summery Thai Noodle Salad
UK TV
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