Thai Prawn And Glass Noodle Salad Food

VIETNAMESE SHRIMP AND GLASS NOODLE SALAD

Vietnamese Shrimp and Glass Noodle Salad image

Provided by Nigella Lawson : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 cloves garlic, minced or crushed
2 fresh long red chiles, seeded and finely diced or julienned
2 tablespoons finely minced fresh ginger
4 tablespoons fish sauce (nam pla)
1 lime, juiced
4 tablespoons water
1 tablespoon sugar
2 teaspoons groundnut oil
1 teaspoon sesame oil
8 ounces cooked small shrimp
6 ounces glass noodles
4 ounces sugar snap peas
4 ounces bean sprouts
3 scallions, sliced into thin circles
1/2 cup finely chopped fresh cilantro leaves, to garnish

Steps:

To make the Vietnamese Dressing, simply mix all the ingredients together. This will keep very well in a tightly sealed jar in the refrigerator for at least a week.
To make the salad, marinate the shrimp in 1/2 cup of the Vietnamese Dressing. While this is going on, soak the noodles in freshly boiled water according to packet instructions. Once re-hydrated, refresh the noodles in cold water, then drain. Put the sugar snaps and bean sprouts into a colander and pour over freshly boiled water from a kettle. Rinse them with cold water and drain well, just shaking the colander, so they're not actually wet.
In a large bowl, mix the marinated shrimp with the drained noodles, scallions, sugar snaps, and bean sprouts. Dress with 2 tablespoons more of the Vietnamese Dressing; add more dressing, to taste, if desired.
Sprinkle over the chopped cilantro and toss everything together well before arranging onto a large plate.

THAI GLASS NOODLE SALAD

Thai Glass Noodle Salad image

The Runner-Up recipe for 1990 in the San Francisco Chronicle. This recipe comes from the Oriental Hotel in Bangkok via Joyce Jue.

Provided by evelynathens

Categories One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 ounces dried mung bean noodles (cellophane noodles)
1 -2 tablespoon vegetable oil
1 whole boneless skinless chicken breast, coarsely chopped
salt and pepper
1 fresh red chili peppers or 1 green chili pepper, such as serrano, chopped
3 tablespoons lime juice
2 tablespoons nam pla (Thai fish sauce)
1 teaspoon sugar
3 shallots, peeled, thinly sliced
1/2 cup cilantro leaf
6 ounces cooked bay shrimp
thinly shredded lettuce, such as iceberg
1 -2 tablespoon crisp-fried shallot, see note (optional)

Steps:

Put mung bean noodles in a bowl and pour in lukewarm water to cover. Let soak until soft and pliable (about 15 minutes). Drain.
Add noodles to a large pot of boiling water. Reduce to medium heat; cook until noodles are plump and glasslike (3 to 5 minutes). Drain in a colander; rinse with cold water; drain again.
Cut into 3- or 4-inch lengths. Chill.
Pour oil into a hot wok or skillet. Add chicken; saute until it loses its pink color. Break into small morsels. Season with salt and pepper. Let cool.
Mix together chile, lime juice, nam pla, sugar, shallots and cilantro; pour over noodles and mix thoroughly. Add the chicken, shrimp and chilled noodles; mix well.
Serve on a bed of thinly shredded lettuce.
Garnish with the optional crisp-fried shallots.

SPICY PRAWN NOODLE SALAD

Spicy prawn noodle salad image

Looking for an easy midweek meal that's low in fat and calories? Save time in the kitchen with this Thai prawn noodle salad which takes 5 minutes to cook

Provided by Elena Silcock

Categories Dinner, Lunch, Main course

Time 20m

Number Of Ingredients 14

Ingredients

200g glass noodles (available from thai-food-online.co.uk) or rice vermicelli
1 tbsp vegetable oil
3 spring onions , sliced
2 lemongrass stalks , sliced
300g raw jumbo king prawns
small handful mint
small handful coriander
small handful Thai basil
½ cucumber , cut into matchsticks
1 red bird's-eye chilli , roughly chopped
2 garlic cloves
2 limes , juiced
2 tbsp fish sauce
1 tsp soft brown sugar or palm sugar

Steps:

Cook the noodles following pack instructions. Drain, rinse with cold water and set aside.
Heat the oil in a frying pan over a medium heat and cook the spring onions and lemongrass for 2 mins or until softened. Add the prawns and cook for 3 mins or until they have turned pink. Tip everything into a large bowl and allow to cool while you make the dressing.
Put all the dressing ingredients in a mini chopper and blitz until very finely chopped. Taste and add a little more sugar (to sweeten) and fish sauce (to make saltier), if you like. Tip the noodles into the bowl with the prawns, then add the rest of the ingredients and dressing, and toss really well before serving.

Nutrition Facts : Calories 260 calories, Fat 1 grams fat, Carbohydrate 42 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 1.9 milligram of sodium

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