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Thai noodle salad

This Thai noodle salad is best eaten at room temperature.

Ingredients

2 tablespoons soy sauce (salt reduced)
2 tablespoons sesame oil
1⁄3 cup vinegar (red wine vinegar)
1 tablespoon sauce (sweet chili sauce)
2 cloves garlic (crushed or grated)
1⁄3 cup soy sauce (Indonesian soy sauce, kecap manis)
24 prawns (cooked, peeled and de-veined)
8 ounces noodles (instant dry noodles)
5 onion (sprin onions, sliced diagonally)
2 tablespoons coriander (chopped fresh leaves)
1 bell pepper (red, diced)
3 1⁄2 ounces snow peas (sliced)
2 tablespoons galangal (pr ginger, peeled and grated)

Instructions

Dressing

  1. In a large serving bowl, whisk together grated galangal or ginger, soy sauce, sesame oil, vinegar, chili sauce, crushed garlic, and kecap manis.

Salad

  1. Cook egg noodles according to package instructions, drain and set aside to cool.
  2. Cut each prawn lengthwise with a sharp knife.
  3. Add the noodles and prawns to the dressing.
  4. Add diced pepper, snow peas and spring onions.
  5. Toss thoroughly, but gently.
Total time
20 minutes
Cooking time 0 minutes
Preparation time 20 minutes
Yield
4 servings

Source

Thai cuisine

Many Thai dishes have found their way into Western menus.

easy, light lunch
salads, main course, fish & seafood
Thai food recipes
Food in Asia

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