2. Halve tomatoes. Deseed and slice cucumber. Julienne (or grate carrots). Rinse and shred lettuce. Chop mint. Roughly chop peanuts (keep peanuts separate for garnish).
3. Heat a small saucepan over medium-high heat with 1 cup oil. Pull noodles apart into sections. Use tongs to add each noodle section to hot oil for 15 seconds on each side, or until puffed up. Remove to paper towel and repeat with remaining noodles. Set aside.
4. Add 1 tbsp oil to a frypan over medium-high heat. Coat fish with 1 tbsp fish sauce and cook for 3-4 minutes on each side, or until cooked through. Season with pepper.
5. Break apart noodles and gently toss with salad components. Top with flaked fish and spoon over dressing to taste. Scatter with peanuts and serve with lime wedge.
Use a neutral oil such as grape seed or rice bran oil to cook the noodles. Alternatively you can boil the noodles instead.
No Fish option - replacement is chicken breast fillet Dice and cook in pan for 6-8 minutes until cooked through.
Garlic, 1 clove
Cherry tomatoes, 1 bag (200g)
Lebanese cucumber, 1
Baby cos lettuce, 1
Mint, 1/2 bunch *
Roasted peanuts, 1 packet (40g)
Bean thread noodles, 1 packet (100g)
White fish fillets, 2 packets
FROM YOUR PANTRY
Oil (for cooking), pepper, fish sauce, apple cider vinegar, brown sugar