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Maya Kitchenette

Thai Glass Noodle Salad

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 50 g dry glass noodles
  • 1 carrot julienned
  • 1 onion julienned
  • 1 Roma tomato sliced
  • 1/2 cup fresh coriander leaves sliced (including stems)
  • 1/2 cup fresh mint leaves torn
  • 1/2 cup basil leaves torn
  • A spring of spring onion sliced
  • 6-8 prawns shelled and deveined
  • 2 tbsp roasted peanuts/pine nuts
Dressing
  • 2 cloves garlic grated
  • 4 bird eyes chilies or 3 red chilies sliced
  • 1 lemongrass sliced thinly
  • 1-1.5 tbsp palm sugar finely chopped or brown sugar
  • 4 tbsp fish sauce
  • 4 Tbsp fresh lime juice

Method
 

  1. Soak the noodles in lukewarm water for 10 minutes to soften slightly.
  2. Season prawns with some salt and black pepper.
  3. Heat a frying pan with 1 tbsp of oil and pan fry the prawns for a few minutes. Set the prawns aside and use this pan to mix the dressing as the remaining oil in the pan would add more flavor to your dressing.
  4. In the pan (without the fire), add the ingredients for the dressing. Mix until sugar is dissolved and set aside.
  5. Bring a saucepan of water to the boil. Add the noodles to the hot water.
  6. Cook the noodles for 1 minute and drain.
  7. Use scissors to cut the noodles into more manageable lengths
  8. Place the noodles in a mixing bowl, toss with half of the dressing.
  9. Add in all the vegetables and herbs. Season with more dressing if required.
  10. Transfer to a serving plate. Top with prawns and sprinkle with the peanuts.
  11. Serve immediately!