March 03, 2018


Dried noodles - 275 gms
Pineapple rings - 4 (fresh or canned & drained)
Light brown sugar - 3 tbsp
Fresh lime juice - 4 tbsp
Coconut milk - 4 tbsp
Fish sauce - 2 tbsp
Fresh root ginger - 2 tbsp (grated)
garlic cloves - 2 (finely chopped)
Ripe mango -1 or 
Peaches - 2 (finely diced)

For Garnishing:
Spring onions - 2 (sliced)
Red chillies - 2 (shredded)
Fresh mint leaves


  • Cook the noodles in a large saucepan of boiling water until tender. Drain the noodles, refresh under running cold water and drain again.
  • Meanwhile, place the pineapple rings on a flameproof dish, sprinkle with 2 tbsp of sugar and grill until golden. Cut into small dice.
  • Mix the lime juice, coconut milk and fish sauce in a salad bowl.
  • Add the remaining brown sugar, with the ginger and garlic, and whisk well.
  • Add to the bowl with the noodles and pineapple.
  • Add the mango or peaches and toss lightly.
  • Scatter the spring onions, chillies and mint over.
  • Serve.

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