Following on from my recipe on how to make soya milk and tofu I designed this little salad to show you the typical oriental inspired dish I make for lunch with things I have around.
You can use any crunchy veg - peppers would have been nice and green beans work really well.
I would definitely have liked some crunchy crushed peanuts sprinkled on top and chopped coriander or mint but I didn't haven any today.
I used Thai Kanom Jeen fermented rice noodles to make this but you can use any rice noodles if you prefer.
The dip I photographed this with is just the classic Thai side dip - Prik Nahm Som - rice wine with a pinch of sugar and sliced chillies.