Vietnamese Pasta Salad
This recipe was developed by Phoebe an Adelaide Nutritionist, recipe developer and food blogger! Give this Vietnamese style pasta salad a go for a twist on your standard Vietnamese salad. For more recipes, check out her Instagram Pheebsfood!
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prep time10minuti
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cook time35minuti
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serves4people
Ingredients
Pickled Carrot
Dressing
Method
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Preheat oven to 200ºC.
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In a pot of boiling salted water, add the pasta and cook as per packet instructions.
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Drain the pasta and refresh under cold running water.
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Combine honey, tamari, sesame oil and siracha in a bowl, add the tofu and toss to coat. Roast for 20 minutes or until golden and crispy.
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In a bowl whisk to combine vinegar, salt and sugar then add the carrot. Toss to coat then set aside to pickle.
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Whisk together all the dressing ingredients and taste to check that it's balanced.
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Prepare cucumber, mint, coriander, lettuce and snow peas to serve.
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Arrange everything in a bowl, pour over the dressing and sprinkle over the peanuts and fried shallots.
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Serve and enjoy with family and friends!
