Sweet Thai noodle salad with cashews

Recipe Mari Loewen, Photography Ross Cornish

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Clean and healthy, our sweet rice noodle salad with protein-packed cashews, transformed with a sweet and tangy dressing. The entire recipe takes only 14 minutes from start to finish. And this recipe is gluten free.

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Ingredients

1 package thin rice noodles (also called rice vermicelli)

4 tablespoons sesame oil

2 cloves garlic, finely chopped

4 red peppers, thinly sliced

1 cup snap peas, thinly sliced

2 green onions, thinly sliced

1 bunch cilantro, chopped

2 cups cashews, toasted, chopped

Sweet Thai dressing

1 red chili, finely chopped

4 tablespoons lime juice

3 tablespoons sugar (or honey)

5 tablespoons sambal oelek

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Preparation

For dressing combine chili, lime juice, sugar, fish sauce and stir well to ensure sugar (or honey) is dissolved, set aside.

To toast the cashews, place on parchment-lined baking sheet and toast in oven preheated to 400°F for 5 minutes. Remove immediately and allow to cool.

In boiling water, cook noodles for 2 to 3 minutes; drain in colander; run cold water through noodles to cool. Let strain and set aside.

In large skillet over medium heat, heat sesame oil, add garlic and cook for 1 to 2 minutes. Pour over noodles, toss and set aside to cool. 

Toss noodles with dressing; then add red peppers, peas, green onion. Turn onto serving platter and top with cilantro and cashews. Serves 4.