Thai-style griddled corn noodle salad with cashew & Thai basil dressing
Serves 2 - 4
Easy
Prep:
Cook:
This fresh, vibrant Thai-inspired salad is packed with layers of flavour and texture. You could add tofu, prawns or chicken, if you like. If you can't find cashew butter for the dressing, use peanut butter instead
Skip to ingredients
Units:
- 4 corn cobs
- 150g vermicelli rice noodles
- 4 tbsp cashew butter
- 60ml fish sauce
- 4 limesjuiced (about 75ml juice)
- 1 garlic clovegrated
- 2 bird's-eye chilliesfinely chopped
- 2 tbsp light brown soft sugar
- 150g baby plum tomatoeshalved
- 2 celery sticksthinly sliced
- 20g corianderroughly chopped
- 20g Thai basil, leaves picked
- 20g mintleaves picked
- 50g crispy onions
- 30g salted cashewsroughly chopped
Nutrition: Per serving
- kcal515
- fat20g
- saturates5g
- carbs64g
- sugars16g
- fibre11g
- protein14g
- salt4.25g
Method
step 1
Wrap each corn cob in a dampened sheet of kitchen paper, then microwave on high for 3-4 mins, or until tender. When ready, they will be hot and steaming, so be careful.
step 2
Heat a griddle pan over a high heat and, holding the corn cobs with tongs, brown them on all sides until charred all over. Or, if you have one, use a kitchen blowtorch to char the corn. Transfer the corn cobs to a board and leave to cool slightly. Once cool enough to handle, remove the kernels from the cobs using a sharp serrated knife. To do this, hold one cob at a time upright on the board and carefully slice away the kernels in long vertical motions from top to bottom. Tip the kernels into a bowl.
step 3
Cook the noodles following pack instructions, then rinse well under cold water.
step 4
Put the cashew butter in a large bowl with the fish sauce, lime juice, garlic, chillies, brown sugar and a few twists of black pepper. Whisk well to combine.
step 5
Stir the noodles, corn, tomatoes, celery and herbs into the bowl of dressing and mix well to combine. Tip onto a large platter and scatter over the crispy onions and salted cashews to serve.
