| | Quick Thai noodle salad
Quick Thai noodle salad
Quick Thai noodle salad 4.3-5 9
  • Calories: 1556 kj
  • Fat: 8g
  • Carbohydrates: 10g

How to Make:

  1. Place noodles in a large heatproof bowl. Cover with boiling water. Set aside for 10 minutes or until softened. Drain, rinse under cold running water.
  2. Heat sesame oil in a non-stick frying pan over medium heat. Add Thai paste, cook for 30 seconds. Add tofu and cook, stirring, for 3-4 minutes until scrambled and lightly browned. Remove from heat. Stir through basil and half the coriander.
  3. Combine noodles, carrot, onion and remaining coriander in a large bowl. Drizzle with the soy and juice of 1 lime. Toss to combine.
  4. Place noodles on a serving platter. Top with tofu, bean sprouts and corn. Scatter with cashews and chilli. Serve with remaining lime cut into wedges.
Time for preparing:
15 min.


  • 200g thin flat rice noodles
  • 2 teaspoons sesame oil
  • 80g tube Gourmet Garden Thai Stir-In Seasoning paste
  • 400g soft tofu
  • 1/2 cup fresh Thai basil leaves
  • 1/2 cup fresh coriander leaves
  • 2 carrots, peeled, shredded
  • 1 small red onion, very thinly sliced
  • 2 teaspoons soy sauce
  • 2 limes
  • 1 cup bean sprouts, trimmed
  • 1 corn cob, kernels removed
  • Maple flavoured cashews, chopped, to serve (optional)
  • Fresh sliced red chilli, to serve