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Recipe for :

Thai Lamb Salad

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

"You have to taste it to believe it!"


6 1/2 ounces dry cellophane noodles
1 tablespoon chili oil
1 clove garlic, chopped
1 pound tender lamb strips
5 ounces snow peas, shredded
1/2 red bell peppers, sliced
3 tablespoons soy sauce
2 tablespoons sweet chili sauce
1/4 cup cilantro leaves
1/2 cup roasted unsalted peanuts, roughly chopped

  • Place cellophane noodles in a bowl and cover with boiling water. Allow to stand for 4 minutes or until soft; drain.
  • Heat the chili oil in a wok or frying pan over high heat. Add the garlic and cook for 30 seconds.
  • Add the lamb and stir fry for 3 minutes or until sealed.
  • Add the snow peas and red bell peppers and stir fry for 2 minutes. Then add the soy sauce and sweet chili and remove from heat.
  • Toss the stir-fry with the noodles, coriander leaves and peanuts.
  • Place onto serving plates and serve with wedges of lime.

Serves 4

Martin James