Koh Samui Salad

“A balance of sweet, sour, salty and spicy this dish is an explosion of delicious Thai flavours.” – Quote from Jamie on this dish. Quite appropriate to be honest as it is definitely that. Unfortunately, as I’ve learned before, fish sauce is a tricky ingredient and just a little too much of it can downright ruin a dish. One spoon less next time. =)

The actual sauce that was went into the Thai Noodles is a good one to remember. A mix of garic, ginger, cherry tomatoes, red chilli, basil, sugar, fish sauce, sesame oil and limes… all blended together and thrown into the pan with the egg noodles… Bang! Job done…

Must give it a go again with less fish sauce. Another good one for the books.


300g medium rice noodles
1 clove garlic
1 thumb-sized piece ginger
6 ripe cherry tomatoes
1 fresh red chilli
1/2 bunch fresh basil
1 heaped tsp golden caster sugar
3 tbsp fish sauce
2 tbsp sesame oil
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1 bunch radishes
2 carrots
1/2 cucumber
1 bulb fennel
1/2 white cabbage
100g cooked peeled prawns


100g shelled peanuts
2 tbsp sesame seeds
1 tsp sesame oil
3 dried kaffir lime leaves
1 bunch fresh basil
350g silken tofu
1 tbsp sweet chilli sauce
1 lime

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