This Thai rice noodle salad with mango and eggplant is the light summer recipe you'll want to save

A vegetarian summer dish in 20 minutes

On a warm summer day – or when we simply feel like food that is light and fresh – this rice noodle recipe is exactly what we crave. You can have it on the table in less than 20 minutes.

Rice vermicelli comes from the same family as rice noodles: types of noodles made from rice flour instead of wheat (and are therefore gluten-free). Although there are thick, thin, flat, and round rice noodles, rice vermicelli is always the finest type.

The thin strands are deliciously light and are often used as filling for spring rolls, Indonesian pastries, and summer rolls, but also in soups (such as tom kha kai or soto ayam) and salads.

This is how you replace the coriander

Not that fond of coriander? There is a scientific explanation for that. And a culinary solution: simply replace it with basil or mint here.

Recipe: Thai salad with rice noodles, eggplant, and mango

• Cut the aubergine into cubes and place a large pan over medium heat. Heat a splash of sunflower oil in it and add the aubergine cubes. Fry, shaking regularly.
• Cook the rice noodles according to the package instructions with a pinch of salt and rinse under cold water. Season the eggplant with salt and pepper and let it brown nicely. Meanwhile, mix the soy sauce with the honey and use this to deglaze the eggplant. Immediately remove the pan from the heat and let the eggplant cool in a separate bowl.
• Cut the mango into strips, roughly chop the coriander, and finely chop the chili pepper. Season the rice noodles with a little olive oil and the juice of half a lime.
• Divide the rice noodles among four plates or a large platter, and top with the mango, eggplant, coriander, and red chili. Garnish with an extra lime wedge and enjoy!