This classic Thai salad is a perfect light meal for summer. It achieves the traditional balance of Thai flavours: hot, salty, sour and sweet.
- For dressing, cut chillies in half lengthways. Using a small spoon, scrape out seeds and discard. Place chilli halves, garlic and coriander roots in a mortar and, using a pestle, pound to a fine paste. Add sugar and stir until dissolved. Stir in fish sauce and lime juice until well combined. Taste and adjust flavour with either more sugar, fish sauce or lime juice, then transfer to a bowl.
- Soak fungus, shrimps and noodles in bowls of warm water for 30 minutes, then drain. Slice fungus, chop shrimps and cut noodles into 10cm lengths. Peel raw prawns, discarding heads and tails. Halve horizontally, remove veins, cook in boiling water for 2 minutes or until just changed in colour. Drain and cool. Cook chicken in gently simmering water for 10 minutes. Drain, cool and slice thinly.
- Cut cucumbers in half lengthways, discard seeds, thinly slice diagonally. Thinly slice cabbage, shallots and white part only of lemongrass. Remove leaves from coriander then finely chop stems. To serve, place cucumber, cabbage, shallot, lemongrass and chopped coriander stems in a large bowl. Add dressing and toss gently to combine. Add remaining ingredients and toss to combine. Serve.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set