Thai Carrot Salad

A really nice, light recipe. A word of warning tho, wear gloves when handling the chili peppers!
I didn't use the rice noodles as I didn't have any, so I used egg noodles instead, I also didn't use the peanuts and only added about a teaspoon of sugar, but really I don't think it needs the sugar as the lime and chili really dominate the taste.
I doubled everything so it would last the week, also if you let it sit over night the flavours are much stronger.

What you will need:

4 tbsp Thai fish sauce

2 limes, juiced

1 tbsp palm or soft brown sugar

2 shallots, finely shredded

2 red chillies, finely shredded

3 large carrots, finely shredded o grated

2x50g bundles, rice vermicelli noodles, soaked according to pack instructions

A small bunch mint, chopped

a handful of peanuts, toasted and chopped

Method:

1. Put the fish sauce, lime juice, sugar, shallots and chillies in a large bowl and leave to sit for five minutes

2. Add the carrots, drained noodles and mint and toss everything together. Tope with peanuts.

Nutrion Per Serving:

192 calories              6.2g protein

35.3g carbs               3.8g fat

0.6g sat fat                3.4g fiber

3.01g salt