This chilled pad Thai salad is great for dinner and into the next day.
- vermicelli noodles
- green onion
- red pepper
- red cabbage
How to make:
Bring a pot of water to boil and cook your vermicelli noodles for 3-4 minutes. Drain and run cold water over them, set aside. Thinly slice carrots and red peppers and add to your mixing bowl. Chop up red cabbage, green onion, basil & cilantro and add to the bowl. Throw in the noodles and toss with a hoisin, soy & lime dressing. Pack the leftovers for work and spruce them up with some freshly squeezed lime before you enjoy.
Optional toppings: tofu, hard boiled egg, peanuts, hot sauce, red pepper flakes