Thai prawn and glass noodle salad
Australian Gourmet Traveller fast recipe for little Thai prawn and glass noodle salad
- Serves 4
Print
Ingredients
- 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
Main
- 1Place 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.
- 2For 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.