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Wednesday, December 19, 2012,10:32 PM by
J.Sujatha

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THAI SALAD

Serves :
8

Preparation Time :
15 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Soak the vermicelli in warm water for about 6 - 7 minutes. Drain well and, using a pair of scissors, snip them into shorter lengths.
  • Heat the oil in a frying pan and lightly brown the garlic.
  • Add the pork, crumbling and breaking up the meat until it has separated and is cooked through. Add the sugar and mix together.
  • Remove from the heat and stir in the oodles, prawns, shallots, fish sauce, and lime juice, the remainder of the sugar, chilies, peanuts and coriander.
  • Toss the ingredients together and serve in heaped portions, garnished with spring onion, red chili, coriander leaves and the extra chopped roasted peanuts.

INGREDIENTS

  • 500 grams Mung bean vermicelli
  • 4 tablespoons Cooking oil
  • 8 Garlic cloves, crushed
  • 250 grams pork, Minced
  • 4 teaspoons Caster sugar
  • 250 grams prawns, Cooked, peeled
  • 4 Shallots, finely sliced
  • 4 tablespoons Fish sauce
  • 2 tablespoons Lime Juice
  • 4 Red chilies, finely chopped
  • 6 tablespoon Roasted peanuts, chopped
  • 4 tablespoons Coriander leaves, chopped

To garnish

  • 4 Spring onions, diagonally sliced
  • 2 Red chili, diagonally sliced
  • Coriander leaves

8 comments for “Thai Salad”

  • Posted Saturday, February 11, 2023 at 10:53:23 PM

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