Name: Double Thai Noodle Salad with Smoked Aubergine, Mango & Avocado Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Thai
Ingredients: 2 medium aubergines (eggplants); 200g rice noodles; 1 ripe mango, peeled and thinly sliced; 1 ripe avocado, peeled, pitted, and thinly sliced; 1/4 cup fresh coriander leaves; 1/4 cup fresh mint leaves; 1/4 cup roasted peanuts, chopped; 2 spring onions, thinly sliced; For the dressing:; 2 tbsp soy sauce; 1 tbsp lime juice; 1 tbsp brown sugar; 1 tbsp sesame oil; 1 garlic clove, minced; 1 red chili, finely chopped; 1 tsp grated fresh ginger

Double Thai Noodle Salad with Smoked Aubergine, Mango & Avocado Recipe

Claudie Shoemake Modified: July 27, 2024

Photos of Double Thai Noodle Salad with Smoked Aubergine, Mango & Avocado Recipe

How To Make Double Thai Noodle Salad with Smoked Aubergine, Mango & Avocado

Salads are great for integrating your daily dose of healthy greens into your meals. Check out these salad recipes to throw together a salad that’s not only healthy, but also delicious as well!

Preparation: 15 minutes

Cooking: 20 minutes

Total: 35 minutes

Serves:

Ingredients

2 medium aubergines (eggplants)
200g rice noodles
1 ripe mango, peeled and thinly sliced
1 ripe avocado, peeled, pitted, and thinly sliced
1/4 cup fresh coriander leaves
1/4 cup fresh mint leaves
1/4 cup roasted peanuts, chopped
2 spring onions, thinly sliced
For the dressing:
2 tbsp soy sauce
1 tbsp lime juice
1 tbsp brown sugar
1 tbsp sesame oil
1 garlic clove, minced
1 red chili, finely chopped
1 tsp grated fresh ginger

Instructions

Preheat a grill or barbecue to medium-high heat. Slice the aubergines lengthwise into 1/2-inch thick pieces. Brush both sides with oil and season with salt and pepper. Grill for 4-5 minutes on each side until tender and smoky. Remove from heat and set aside.
Cook the rice noodles according to package instructions. Drain and rinse with cold water to stop the cooking process. Set aside.
In a small bowl, whisk together all the dressing ingredients until well combined.
In a large salad bowl, combine the cooked rice noodles, grilled aubergine slices, mango slices, avocado slices, coriander leaves, mint leaves, chopped peanuts, and sliced spring onions.
Pour the dressing over the salad and toss gently to coat everything evenly.
Serve the salad chilled or at room temperature. Garnish with extra herbs and peanuts, if desired.

Nutrition

Calories : 350kcal
Total Fat : 16g
Saturated Fat : 3g
Cholesterol : 0mg
Sodium : 500mg
Total Carbohydrates : 52g
Dietary Fiber : 9g
Sugar : 14g
Protein : 8g

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