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Recipe by olive magazine

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1. Put the fish sauce, lime juice, sugar, shallots and chillies in a large bowl and leave to sit for 5 minutes.
2. Add the carrots, drained noodles and mint and toss everything together. Top with the peanuts.

Per serving

192 kcalories, protein 6.2g, carbohydrate 35.4g, fat 3.8 g, saturated fat 0.6g, fibre 3.4g, salt 3.01 g

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• Jo

  09 August 2008

  Jo commented on this recipe

  Just made tihs for my lunch - really lovely.

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• lorilens

  18 September 2008

  lorilens commented on this recipe

  Had lefterovers the next day and the flavour was even stronger. Delicious!

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Ingredients

• 4 tbsp Thai fish sauce
• 2 limes , juiced
• 1 tbsp palm sugar or soft brown sugar
• 2 shallots , finely sliced
• 2 red chillies , finely shredded
• 3 large carrots , finely shredded or grated
• 2 x 50g bundles, rice vermicelli noodles, soaked according to the pack instructions
• a small bunch mint , chopped
• a handful peanuts , toasted and chopped

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Difficulty and servings

Serves 4

Preperation and cooking times

Ready in 15 minutes

Ingredients

• 4 tbsp Thai fish sauce
• 2 limes , juiced
• 1 tbsp palm sugar or soft brown sugar
• 2 shallots , finely sliced
• 2 red chillies , finely shredded
• 3 large carrots , finely shredded or grated
• 2 x 50g bundles, rice vermicelli noodles, soaked according to the pack instructions
• a small bunch mint , chopped
• a handful peanuts , toasted and chopped

Per serving

192 kcalories, protein 6.2g, carbohydrate 35.4g, fat 3.8 g, saturated fat 0.6g, fibre 3.4g, salt 3.01 g

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