Thai-style shredded apple salad

Method2 steps · about 20 min

1. 1

   Step 1: Put the rice noodles (90g) in a heatproof bowl, cover with boiling water and leave to stand for 3 mins until softened slightly, then drain. Whisk all the dressing ingredients together until smooth.

   Soak Rice Noodles · 3 minUses 90g rice noodles (about 2 nests) · 50g smooth peanut butter · 2 limes zested and juiced, plus extra wedges to serve · 1 tbsp maple syrup · 2 tbsp sesame oil · 2 tbsp fish sauce · 1 tbsp soy sauce or tamari · 1 tsp finely grated ginger

2. 2

   Step 2: Put the cooked noodles, the carrots (2 large), mangetout (100g), spring onions, coriander (25g), peanuts, apples and radishes (100g) in a bowl, and toss with dressing until everything is coated. Serve topped with extra coriander and peanuts, with lime wedges on the side.

   Uses 90g rice noodles (about 2 nests) · 2 large carrots grated · 100g mangetout shredded · small bunch of spring onions finely sliced · 25g coriander roughly chopped, plus extra to serve · 50g roasted peanuts roughly chopped, plus extra to serve · 2 granny smith apples cored and sliced into matchsticks · 100g radishes finely sliced