250g packet rice noodles
1 red pepper, deseeded and sliced
100g green bean, blanched
1 tsp sesame oil
2 tsp gluten free soy sauce
1 tsp peeled and finely grated galangal
1 bird's-eye red chili, chopped
2 tsp chopped fresh holy basil
1 tsp chopped fresh cilantro
1 lime, juice only
1 tsp mirin
1 tsp sesame seeds
Cook the noodle according to the packet instructions.
Gently fry the pepper, then add the beans.
In a large bowl mix together the remaining ingredients.
Drain and toss the noodles in the Thai mixture, then add the vegetables.
Recipe adapted from: Good Food