For this Thai Noodle Salad, all you need is 15 minutes.
Perfect to eat with all those meaty dishes!
Check out this recipe by Sally Obermeder and Maha Corbett.
Prepare noodles according to packet directions. Transfer to a large bowl. Add the cabbage, spring onions, coriander, basil and mint. Gently toss to combine.
To make the dressing, place the ingredients in a small screw-top jar and shake to combine.
Set aside until ready to serve.
Stand the salad at room temperature for 30 minutes to allow the noodles to soften.
Drizzle with the dressing and sprinkle with peanuts.