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80g (about 3 oz) dried glass noodles (also known as bean thread or cellophane noodles
200g (7 oz) pork mince
100g (3.5 oz) peeled prawns (shrimp)
½ small red onion, sliced
¼ cup spring onion (scallions), cut into 3cm batons
¼ cup roughly chopped coriander (cilantro)
chilli flakes, to taste (optional)
Dressing:
3 tbsp fish sauce
3 tbsp lime juice
2 tbsp white sugar
1 long red chilli
Soak the glass noodles in room temperature water for 5 minutes or until softened slightly.
For the dressing, whisk together fish sauce, lime juice and sugar. Use a mortar and pestle to pound the red chilli into a rough paste. Alternatively, finely chopped the red chilli. Add chilli to the dressing and set aside until ready to serve.
Cook soaked noodles in boiling water for 2 minutes or until softened and cooked through. Remove noodles from the water with tongs or a slotted spoon and place in a large bowl.
Place a sieve into the simmering noodle cooking water. Add pork into the sieve and cook, agitating until pork is cooked through. Drain pork using the sieve and add the pork into the noodles. Repeat this process with the prawns.
Add the dressing and herbs and toss until well combined. Add chilli flakes to taste (optional)
Yum!
So simple, easy to make and delicious!!! Added some cucumber and cherry tomatoes to bulk it out a bit. Also did a vegetarian version for a friend where I grated some tofu and roasted it in the oven with some spices and soy sauce until a little crispy. You can also find vegan fish sauce now a days or use coconut aminos. For the sugar conscious, I have tried monkfruit sweetener instead and couldn’t tell the difference.
Marion is my go-to for thai recipes, they always hit the spot! Even when I go rogue 😂
love thai fresh salads
how easy to make a great asian fresh salad. great home cook stuff