The perfect satay salad, made with your favourite mix of veggies and vermicelli noodles.

Thai peanut noodle salad

Serves: 4

Ingredients

Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.
  • Dressing
  • What to do

  • 1. To make the dressing, combine the satay sauce and lime juice in a bowl and thin the mixture out with enough water to achieve your desired consistency (approximately ¼ cup water).

  • 2. Put your selection of prepared veg in a bowl with the noodles, add as much of the dressing as you like, then toss to coat. Garnish with crispy shallots, crushed peanuts and chilli. Add tofu, prawns or chicken, if desired.

  • Satay sauce

    Ingredients

    Nothing beats using your own fresh produce or materials around the house.
    If you’re missing a thing or two, tick the items you need to add to your shopping list.

    What to do

  • 1. Heat the coconut oil in a large frying pan over a medium heat and gently fry the ginger and garlic for 1 minute

  • 2. Add the remaining ingredients and simmer over a low heat for 5 minutes. Check and adjust the seasoning if necessary. This sauce will last for weeks in an airtight jar or container in the fridge.

  • This is an edited extract from Smith & DELI-cious by Shannon Martinez & Mo Wyse published by Hardie Grant Books RRP $50 and is available in stores nationally.

    Photography: Bonnie Savage

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