Vegetarian Pad Thai Salad

Ingredients

• 4 cups beansprouts, clean away the tails
• 2 cups Hericot Verts, tips cleaned away and sliced into halves
• 1 cup carrot ribbons using a vegetable peeler
• 1 red chili, deseeded and julienne finely
• 1 green chili, deseeded and julienne finely
• 1/2 cup flat leaf parsley
• 2 eggs omelette, shredded
• 1 fried Taukwa (firm beancurd), cut up in 2cm rectangles
• 2cm rectangles
• 15g chives, cut into 10cm lengths for
• 4 tbsp grated or whole peanuts
• 2 limes, cut into halves for serving
• 2 tbsp palm sugar or coconut sugar
• 3 tbsp fish sauce
• 2 garlic cloves, grated
• 2 large limes, juice only
• 2 tbsp rice wine vinegar

Method

1. Toss all the salad ingredients into the bowl.
2. For dressing, using an empty mason jar, add all ingredients inside and shake till sugar has melted and well mixed.
3. Drizzle the dressing into the salad and toss using your hands (as not to break up the fragile sprouts).
4. To serve, porportion salad into 4 plates and garnish with the chives on top. On the side, place the peanut, chili flakes and halve a lime.