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Little Thai prawn and glass noodle salad


Yumm noi

You'll need

150 gm fine bean-thread noodles (also known as glass and cellophane noodles) 2 Lebanese cucumbers, halved widthways, seeded and cut thinly on the diagonal 300 gm Chinese cabbage, finely shredded 250 gm baby egg tomatoes 800 gm cooked tiger prawns, peeled, cleaned and halved widthways 2 red shallots, very thinly sliced 100 gm raw peanuts, roasted and coarsely chopped 1 bunch of mint, leaves picked and large leaves torn 1 bunch of coriander, leaves picked   Dressing 2 tbsp fish sauce 2 tbsp firmly packed grated palm sugar 1 tbsp caster sugar 1 tbsp rice vinegar 100 ml lime juice 1 clove of garlic, finely chopped 1 fresh red birdseye chilli, seeded and finely chopped 1 stalk of lemongrass, finely chopped

Method

  • 01
  • Place noodles in a heatproof bowl, pour boiling water over, stand for 2 minutes or until soft, drain, then cool under running water and cut into 5cm lengths.
  • 02
  • For dressing, place all ingredients and ½ tsp sea salt in a small bowl and whisk until sugars dissolve. Place salad ingredients and noodles in a large bowl, add dressing and toss well to combine, then serve immediately.

At A Glance

  • Serves 4 people
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Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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At A Glance

  • Serves 4 people

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