THAI FISH SALAD
Prep 10 mins | Cook 10 mins | Serves 4
350g fresh stir-fry vegetables
4 x 125g pieces skinless,
rm white sh llets
⅓ cup Thai-style salad dressing 1 cup bean sprouts
⅓ cup roasted unsalted peanuts,
1. Heat an oiled wok or frying pan on high. Stir-fry vegetables 3-4 mins, tossing, until tender. Remove. Set aside.
2. In the same wok, cook sh 2-3 mins each side, until just cooked through.
3. Serve vegetables drizzled with salad dressing, topped with aked sh, sprouts, peanuts and fried rice paper, if liked.
TIP: Make your own dressing by mixing Thai sweet chilli sauce with all-natural peanut butter.