- 2 bundles of Thai rice noodles
- A head of broccoli
- 1 carrot
- 35g peanuts
- 1 thumb of ginger
- 1 chilli
- 1 tbsp tamari
- 1 tbsp honey
- 1 lime
- A handful of coriander
Set your noodles in a large shallow dish and cover with cold water. Leave to soak for 25 mins. Soaking is by far, better than cooking - you get perfectly tender noodles that don't stick together. Note: you only need half the pack of noodles for this salad - use the other half for another meal (or to recreate this salad another time).
Rinse the broccoli and chip into small florets. Slice the stalk at an angle. Cut the carrot into thin, 3cm long matchsticks. Peel and finely grate the ginger. Thinly slice the chilli.
Whisk the tamari with the honey and 1 tbsp freshly squeezed lime juice.
Once the noodles have soaked, set a large frying pan or wok over a medium-high heat. Add 1 tbsp oil. Add the peanuts and toast 1 min. Stir in the ginger and chilli and cook for 30 seconds. Add the broccoli and carrot matchsticks, cooking for 4-5 min.
Drain the noodles and stir them through the warm veg, keeping everything on the heat for 1 min longer. Mix the dressing through. Take off the heat. Finely chop the coriander. Scatter over the noodles and serve. Finish with extra squeezes of lime juice, if needed.