Recipe

Thai Silver Noodle Salad Recipe

	Yellowrider / All my dishes 8 months, 2 weeks ago This dish is so refreshing and easy to make. My family eats it like candy. Prep:20m Cook:20m Servings:4	Yellowrider
	thai noodle chicken prawn easy

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Ingredients

2 cups or 200 g. glass or "cellophane" noodles (also known as "bean thread" because they're made with bean flour)

8 ounce cooked prawns

8 ounce minced chicken

1 stalk lemongrass, thinly sliced (for more on preparing lemongrass, see below)

approx. 1 loose cup of fresh cilantro

approx. 1 loose cup of fresh basil (Thai basil is best)

3 spring onions (scallions), sliced

1 fresh tomato, cut into small wedges

1 small or 1/2 medium cucumber, cut into matchstick-like pieces

SALAD DRESSING:

juice of 1 lime (3-4 Tbsp)

4 Tbsp. fish sauce

2 Tbsp. regular soy sauce

1-3 tsp. chilli sauce (1=mild, 2=medium, 3+=hot); OR substitute 1-3+ fresh red or green chillies. minced

5 cloves garlic, minced

1/3 cup fresh, chopped cilantro, including stems

Optional: 1 tsp. sugar (if you prefer salty and sour flavors over sweet, omit the sugar)

Serve on a bed of lettuce or Chinese cabbage

Directions

Soak noodles in cool water for 1 hour, or until very soft. OR, if you're in a hurry, gently boil the noodles until they're soft and transparent (about 10 minutes).

While noodles are soaking (or boiling), place all salad dressing ingredients together in a cup. Stir well to combine. Set aside.

Rinse noodles with cold water. Drain completely and slide them into a large mixing bowl.

Bring 3-4 cups water to boil in a soup-type pot. Add the lemongrass slices and boil until fragrant (1-2 minutes).

Add the prawns and chicken and boil for 1-2 minutes, or just until prawns are cooked. Try not to overcook, as this will make it rubbery.

Drain seafood and chicken, including lemongrass. Rinse with cold water. Place drained prawns, chicken and lemongrass in the mixing bowl (along with the noodles).

Add to the mixing bowl: fresh coriander and basil, spring onions, tomato, and cucumber.

Now pour the salad dressing overtop, tossing well to combine.

Do a taste test. Add more fish sauce if not salty enough. If not spicy enough, add more chilli sauce or fresh chilli. If too sour for your taste, add a little more sugar.

If you have time, allow the salad to sit in the refrigerator 1 hour or more. Then just toss again and serve.

To serve, place salad on a bed of green or red lettuce, OR Chinese cabbage.

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