Thai noodle and seafood salad
TM6 TM5 TM31

Thai noodle and seafood salad

3.8 (5 ratings)

Ingredients

  • 200 g rice vermicelli noodles
  • 10 dried shiitake mushrooms
  • 60 g peanut oil
  • 4 garlic cloves
  • 6 spring onions/shallots, white part only (green fronds reserved)
  • 1 - 2 fresh bird's eye chillies, plus extra for garnishing
  • 12 sprigs fresh coriander, roots and stems (leaves reserved)
  • 200 g medium raw prawns, peeled
  • 200 g calamari tubes (approx. 2-3 tubes), cut into 1.5 x 5 cm strips
  • 230 g canned bamboo shoots, drained
  • 1 carrot, cut into julienne slices
  • 120 g lime juice (approx. 6 limes)
  • 100 g fish sauce
  • 1 tbsp palm sugar (approx. 2 cm cube), grated
  • 60 g sweet chilli sauce
  • 2 tomatoes, deseeded and cut into strips (1 cm) (optional)
  • 1 - 2 pinches sea salt, to taste
  • 1 - 2 pinches ground black pepper, to taste
  • 1 lime, cut into wedges, to serve

Nutrition
per 1 portion
Calories
1192 kJ / 284 kcal
Protein
20 g
Carbohydrates
20 g
Fat
11.6 g
Saturated Fat
2.1 g
Fibre
7 g
Sodium
1699.5 mg

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