Thai Mango And Grapefruit Noodle Salad - cooking recipe

Ingredients

3 oz shelled peanuts
7 oz rice noodles
1 None small red chili, deseeded and finely chopped
2 None shallots, peeled and thinly sliced
2-3 tbsp toasted peanut oil
3 sprigs Thai basil
1 None pink grapefruit, peeled, segmented and chopped into chunks
1 None ripe mango, peeled and cut into very thin strips
1 None lime, juiced

Preparation

Heat a wok or pan, add the peanuts and dry toast over medium heat for a few minutes, shaking the pan. Turn the peanuts out of the pan, leave to cool a few mins, then chop them coarsely.
Put the noodles in a large bowl. Pour enough boiling water over to cover and leave for 10 mins stirring occasionally until translucent.
Drain the noodles well and mix with the nuts, chili, shallots and peanut oil. Shred the basil leaves and add them to the noodles with the grapefruit and mango, mixing gently by hand. Season to taste with salt and lime juice.