Thai Noodle Salad ยำวุ้นเส้น
A very fresh, zesty, tangy, light and spicy Thai salad. The salad dressing is punchy fragrant and is unmistakably Thai. A delicious lunch or light dinner.
Serves 4.
In a large bowl, put in
-200g dry vermicelli noodles, with
-boiling water, enough to cover the noodles.
Leave to soak for 20 minutes.
When ready, drain, rinse and snip with scissors.
The protein.
In a large wok, put in
-250ml chicken stock.
Bring it up to the boil, add
-500g mince pork.
Cook, stirring occasionally until the pork is almost cooked through, add
-200g raw prawns.
Cook, stirring until the mixture is cooked through.
Leave to cool slightly.
The Vegetables.
200g chopped Romaine Lettuce.
4 tomatoes, quartered.
150g chopped cucumber.
150g bean sprouts.
A small handful chopped coriander.
1 red onion finely sliced.
The dressing.
In a pestle and mortar, pound
-8-10 chillies, with
-4-5 cloves garlic,
-4cm sliced ginger.
Pound until well combined.
Spoon into a bowl, add
-2tbsp cold water,
-5tbsp fish sauce,
-1tbsp caster sugar.
-juice of 1 lime.
To assemble.
Place the vegetables in a large bowl, with
-rice noodles,
-pork and prawn mixture,
-the dressing.
Mix well to combine.
Serve immediately.
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