Rice noodle salad with herbs

Ingredients

• 250 g thin rice noodles
• 300 g firm tofu
• 1 cucumber
• 2 carrot
• 2 bunches coriander, mint and Thai basil
• 4 tbsp lime juice
• 3 tbsp fish sauce or soy sauce
• 3 tbsp warm water
• 2 tbsp sugar
• 50 g roasted peanuts
• 1 tbsp neutral oil

Method

1. Cook the rice noodles, rinse cold and drain carefully.
2. Cut vegetables and herbs; mix a dressing with lime, seasoning and a little sugar.
3. Combine just before eating and scatter over the peanuts.

Beginner tips

• Drain the cooled noodles thoroughly and add the dressing just before serving so the salad stays lively.

Substitutions and variations

• Use tofu for the base recipe or add cooked chicken; replace fish sauce with soy sauce for a vegetarian dressing.