Thai style noodle salad
	Serves 6 + vegan + wheatfree This rich, tangy salad can also be used as a filling for spring rolls. One could substitute a Thai curry paste for the chillies, garlic and ginger in the dressing recipe.		pink grapefruit salad caesar salad roast vegetable and lasagne salad aubergine salad fennel and orange thai noodle salad pasta and spinach salad warm mushroom salad rocket and risotto salad

	For the dressing A little oil 2 red chillies 2 cloves of garlic 1 thumb of ginger ½ jar of peanut butter of your choice 1 tin of coconut milk Dash of light soy sauce A little water 2 teaspoons of brown sugar 4 lime leaves (optional) For the salad 1 pack of rice noodles 1 courgette 1 red pepper 1 carrot 1 thumb of fresh ginger 2 cloves of garlic Lime juice	Heat the oil on a saucepan and add the chopped chillies, crushed garlic and grated fresh ginger. Fry for two minutes and then add the remaining ingredients one by one. Simmer the resulting sauce lightly for about ten minutes. If the sauce gets too thick add more water to thin it down. Allow to cool. To make the salad cook the noodles as per the instructions on the packet. Rinse them in plenty of cold running water and drain them. Dress them with a little oil to prevent sticking. Cut the courgette, carrot and pepper into thin strips. Crush the garlic and grate the ginger. Heat a little oil in a wok and stir fry the veg, ginger and garlic for a couple of minutes. Season with a little salt. Take off the heat and cool. To assemble the salad combine some noodles and some vegetables in a bowl and season with a little soy sauce and a squeeze of lime juice. Top with the dressing.
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