How to make Thai glass noodle salad with seafood and pork
- With this dish you can go simple or fancy, but the result is always delicious
- You can use as many salad ingredients as you like, and for a heartier version, serve it with steamed sticky rice and boiled salted duck egg
The Thai dish of seafood and glass-noodle salad can be as extravagant or simple as you like. At its most basic, the seafood is limited to dried shrimp, while this version has fresh shrimp and squid, as well as minced pork, which you can leave out, if you wish. It’s an easy dish to make and has bright, vivid flavours that are balanced and refreshing.
Thai seafood, pork and glass-noodle salad
For a heartier meal, serve this salad with steamed sticky rice and boiled salted duck egg.
Use any or all of the salad ingredients. I usually line the serving platter with whole lettuce leaves and mix in fresh coriander and mint. Fresh cherry tomatoes are a good addition, while Chinese celery adds a nice crunch.
For the seafood and noodles:
100 grams glass noodles (mung bean vermicelli)
10 fresh shrimp, with body size about 9cm
2 fresh squid, with body size about 20cm
100 grams minced pork (optional)
¼ tsp fine sea salt
2-4 shallots, peeled
1-2 garlic cloves, peeled
3-6 red bird’s-eye chillies
30 grams palm sugar
30ml fish sauce, or to taste
20ml fresh lime juice, or to taste
For the salad (use as many of these as you like):
6 stalks Chinese celery
8 fresh cherry tomatoes
A few leaves of romaine or butter lettuce
A small handful of fresh mint
A small handful of fresh coriander sprigs
1 Put the glass noodles in a bowl and add cool water to cover by about 2.5cm. Set aside to soak while you prepare the other ingredients.
2 Remove the heads and shells from the shrimp (save the heads and shells to make shrimp stock, for another dish). Cut a slit down the back of each shrimp and remove the vein.
