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Thai Chili Sardine and Rice Noodle Salad

1 can (125g) Gold Seal Sardines in Thai Chili, cut in half lengthwise
1 pkg (250g) Rice Noodles, thin
3 Zest juice of 3 limes
3 Carrots, peeled into ribbons with a veg peeler
1 English Cucumber, peeled into ribbons with a veg peeler
6 Green Onions, thinly sliced length wise
1/2 cup (125ml) Cilantro, finely chopped
  • Directions

    Bring a large pot of water to a rolling boil on high heat. Remove the water from the heat and add the package of rice noodles. Let sit for 5 minutes and drain. Rinse well in cold water. Whisk together the lime juice, cilantro and the juice from the can of Gold Seal Sardines in Thai Chili. Add noodles, carrots, cucumber, and green onion to the bowl and stir until all ingredients are incorporated. Just before serving top with sliced sardines and garnish with roasted peanuts (optional) or a dusting of a little more fresh cilantro.

  • YIELD:

    Serves 4-6



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