Easy recipe Thai-Style Salmon with Hot Sour Dressing

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two hundred g dried thin rice-stick noodles one bunch baby pak choy, finely shredded six radishes, thinly sliced one Lebanese, cucumber (Recipes by ingridients cucumber) cut into matchsticks one/about two cup mint leaves one/about two cup coriander (Recipes by ingridients coriander) leaves one hundred and eighty-five g hot-smoked, salmon (Recipes by ingridients salmon) skin removed, coarsely flaked one third cup (about fourty-fiveg) unsalted peanuts, coarsely chopped about two tbsp rice bran oil one quarter cup (about sixtyml) lime juice threecm piece fresh ginger, peeled, cut into matchsticks one red birdseye, chilli (Recipes by ingridients chilli) seeded, finely chopped one quarter cup (twentyg) shallots, fried Place noodles in a heatproof bowl. Cover with boiling water. Set aside for six-about seven minutes or until tender. Refresh under cold water. Drain. Use kitchen scissors to cut into tencm lengths. Thai-Style Salmon with Hot Sour Dressing. Return to bowl. Thai-Style Salmon with Hot Sour Dressing. Add pak choy,, radish (Recipes by ingridients radish) (Recipes by ingridients radish) , cucumber (Recipes by ingridients cucumber) mint,, coriander (Recipes by ingridients coriander) salmon (Recipes by ingridients salmon) and peanuts. Thai-Style Salmon with Hot Sour Dressing. Gently toss to combine. Place the oil, lime juice, ginger and chilli (Recipes by ingridients chilli) in a screw-top jar and shake to combine. Thai-Style Salmon with Hot Sour Dressing. Drizzle over the salmon (Recipes by ingridients salmon) mixture. Toss to combine. Thai-Style Salmon with Hot Sour Dressing. Serve sprinkled with fried shallots. . Thai-Style Salmon with Hot Sour Dressing.