Pad Thai Salad

This recipe is brought to you by The Londoner. I've copied this one over because it's yummy and so easy to make, so I wanted quick access to it. However, for any of you out there who may be reading this, I strongly suggest you pop over to Rosie's blog. It's well worth the visit. All of her recipes look fabulous and the ones I've tried have all been delicious (and quite simple!). Not to mention, it's just fun to read. Go on, click the link. You know you want to.

Ingredients
1 CUCUMBER
2 large CARROTS
2 SPRING ONIONS
1 Handful of FRESH CORIANDER
1 Handful of FRESH MINT
1 Handful of PEANUTS (roughly chopped/smashed)
A couple of handfuls of SHREDDED CHICKEN/BEEF/DUCK/BOILED EGGS

Dressing
1 LIME, juiced
3 tbsp SESAME OIL
3 tbsp SOY SAUCE
1 tbsp FISH SAUCE
1 tbsp CHILI FLAKES
1 tsbp HONEY
1 clove of GARLIC

Instructions
1. Start by turning your carrots and cucumber into noodles/ribbons. Pop them into a large bowl.

2. Use a pair of scissors to snip the spring onions over the top.

3. Add your protein.

4. Snip over your coriander and your mint.

Dressing
1. Peel your garlic, add the rest of the ingredients to a jar.

2. Shake, drizzle over top and toss.

3. Bash up your peanuts and sprinkle over salad.

Found on The Londoner. (The picture was also taken from The Londoner, as we were very hungry and I didn't think of taking one. My salad wasn't this sexy anyway.)

Devilled Eggs

Ingredients
12 large EGGS
1/3 cup MAYONNAISE
2 tbsp plain GREEK YOGURT
2 tbsp finely chopped CHIVES, divided
1/4 tsp Asian CHILI SAUCE
1/2 tsp SUGAR
1/4 tsp SALT
1/4 tsp PEPPER

Instructions
1. Place eggs in a pot with enough cold water to cover, and bring to a boil over high heat. Remove from heat, cover pot and let stand for 11 min.

2. Drain eggs and rinse with cold water until cool. Gently crack shells, pell eggs and cut in half lengthwise.

3. Scoop yolks out and place into a bowl. Mash with a fork until smooth. Stir in mayonnaise, yogurt, 1 tbsp chives, mustard, chili sauce, sugar, salt and pepper until incorporated.

4. Spoon yolk mixture into a piping bag with a medium star tip. Pipe yolk mixture into egg halves. Sprinkle with remaining 1 tbsp chives. Refrigerated until ready to serve.

Found on Today's Parent.