Thai seafood and glass noodle salad

Recipes / Salads

Traditionally called yum woon sen, this salad works well as part of a barbecue menu. Its easy to get all the salad components prepared and when the time comes, simply grill the seafood and toss it through.

Recipe «Thai seafood and glass noodle salad» presented in category Recipes / Salads, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author Gomer would need: 200g glass noodles, 400g baby squid hoods, cleaned, 300g prawns, peeled and deveined, 1 tbsp vegetable oil, 2 French shallots, peeled, finely sliced , 2 roma tomatoes, cut into wedges, 1/2 cup fresh coriander leaves, 1/2 cup fresh mint leaves , 2 tbsp toasted peanuts, chopped, 2 garlic cloves, peeled, 1 long fresh red chilli, coarsely chopped, 80ml fish sauce, 60ml lime juice, 3 tsp white sugar.

Ingredients:

  • 200g glass noodles 
  • 400g baby squid hoods, cleaned 
  • 300g prawns, peeled and deveined 
  • 1 tbsp vegetable oil 
  • 2 French shallots, peeled, finely sliced 
  • 2 roma tomatoes, cut into wedges 
  • 1/2 cup fresh coriander leaves 
  • 1/2 cup fresh mint leaves 
  • 2 tbsp toasted peanuts, chopped 
  • 2 garlic cloves, peeled 
  • 1 long fresh red chilli, coarsely chopped 
  • 80ml fish sauce 
  • 60ml lime juice 
  • 3 tsp white sugar 

Instructions

  1. For the dressing, place the garlic and chilli in a mortar and pound with a pestle until a rough paste forms. Stir through the fish sauce, lime juice and sugar. Set aside.
  2. Soak the noodles in lukewarm water for 10 minutes to soften slightly. Drain. Bring a large saucepan of water to the boil. Cook the noodles for 1 minute. Drain and transfer to a large bowl. Use scissors to cut the noodles into more manageable lengths.
  3. Use a small sharp knife to cut the squid hoods open lengthways from top to bottom. Score the inside in a diamond pattern and cut the hoods into quarters. Place the squid and prawns in a large bowl. Add the oil and toss to combine.
  4. Heat a chargrill or barbecue over high heat. Cook the prawns and squid for 2-3 minutes until just cooked through. Transfer to the bowl with the noodles.
  5. Toss the seafood and noodles with the dressing, shallot, tomato, coriander and mint. Transfer to a serving plate. Sprinkle with the peanuts.