Thai-Style Apple Rice Noodle Salad

Name: Thai-Style Apple Rice Noodle Salad
Prep time: 20 min
Cook time: 3 min
Total time: 23 min
Yield: 4
Ingredients: 90 g rice noodles; 2 large carrots, grated; 100 g mangetout, shredded; 1 small bunch spring onions, finely sliced; 25 g coriander, roughly chopped; 50 g roasted peanuts, roughly chopped; 2 Granny Smith apples, cored and cut into matchsticks; 100 g radishes, finely sliced; 50 g smooth peanut butter; 2 limes, zested and juiced; 1 tbsp maple syrup; 2 tbsp sesame oil; 2 tbsp fish sauce; 1 tbsp soy sauce or tamari; 1 tsp finely grated ginger

This Thai-style apple rice noodle salad is crisp, colorful, and packed with sweet, tangy, salty flavor. Tart Granny Smith apples, crunchy vegetables, roasted peanuts, and a creamy lime-peanut dressing make it a refreshing no-cook meal or side.

Servings4 Portions

Prep Time20 Mins

Cook Time3 Mins

Difficulty

Easy

Ingredients

rice noodles
90 g
large carrots, grated
2
mangetout, shredded
100 g
spring onions, finely sliced
1 small bunch
coriander, roughly chopped
25 g
roasted peanuts, roughly chopped
50 g
Granny Smith apples, cored and cut into matchsticks
2
radishes, finely sliced
100 g
smooth peanut butter
50 g
limes, zested and juiced
2
maple syrup
1 tbsp
sesame oil
2 tbsp
fish sauce
2 tbsp
soy sauce or tamari
1 tbsp
finely grated ginger
1 tsp

Step-by-Step Instructions

Place the rice noodles in a heatproof bowl and pour over enough boiling water to cover. Let them soak for about 3 minutes, or until just tender but still springy, then drain well and rinse briefly under cold water. In a separate bowl, whisk together the peanut butter, lime zest and juice, maple syrup, sesame oil, fish sauce, soy sauce or tamari, and grated ginger until smooth.

Add the drained noodles, grated carrots, shredded mangetout, sliced spring onions, coriander, chopped peanuts, apple matchsticks, and sliced radishes to a large bowl. Pour over the dressing and toss gently until everything is evenly coated. Serve immediately with extra coriander, more peanuts, and lime wedges on the side.

Chef's Tips

Use crisp, tart apples such as Granny Smith so the salad stays bright and crunchy. If the dressing is too thick, whisk in 1-2 tbsp warm water until pourable. For a gluten-free version, use tamari instead of soy sauce; for a vegetarian version, replace the fish sauce with extra tamari plus a squeeze of lime. Toss the apples with a little lime juice if preparing them ahead to prevent browning.