Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
- 2 cups or 200 g. glass or "cellophane" noodles (also known as "bean thread" because they're made with bean flour)
- 15 oz./400 g. mixed fresh (or frozen) seafood, such as shrimp, squid, clams, cuttlefish, mussels, etc..
- 1 stalk lemongrass, thinly sliced (for more on preparing lemongrass, see below)
- approx. 1 loose cup of fresh coriander
- approx. 1 loose cup of fresh basil (both Thai holy basil and sweet Italian basil will work)
- 3 spring onions (scallions), sliced
- 1 fresh tomato, cut into small wedges
- 1 small or 1/2 medium cucumber, cut into matchstick-like pieces
- SALAD DRESSING:
- juice of 1 lime (3-4 Tbsp., or substitue lemon juice)
- 4 Tbsp. fish sauce
- 2 Tbsp. regular soy sauce (or wheat-free soy sauce for gluten-free diets)
- 1-3 tsp. chilli sauce (1=mild, 2=medium, 3+=hot); OR substitute 1-3+ fresh red or green chillies. minced
- 5 cloves garlic, minced
- 1/3 cup fresh, chopped coriander, including stems
- Optional: 1 tsp. sugar (if you prefer salty and sour flavors over sweet, omit the sugar)
- TO SERVE: (optional)
- a bed of lettuce or Chinese cabbage on which to place the salad
- Soak the noodles in cool water for 1 hour, or until very soft. OR, if you're in a hurry, gently boil the noodles until they're soft and transparent (about 10 minutes).
- While noodles are soaking (or boiling), place all salad dressing ingredients together in a cup. Stir well to combine. Set aside.
- Rinse noodles with cold water. Drain completely and slide them into a large mixing bowl.
- Bring 3-4 cups water to boil in a soup-type pot. Add the lemongrass slices and boil until fragrant (1-2 minutes).
- Add the seafood and boil for 1-2 minutes, or just until seafood is cooked. Try not to overcook, as this will make it rubbery.
- Drain seafood, including lemongrass. Rinse with cold water. Add the drained seafood & lemongrass to the mixing bowl (along with the noodles).
- Add to the mixing bowl: fresh coriander and basil, spring onions, tomato, and cucumber.
- Now pour the salad dressing overtop, tossing well to combine.
- Do a taste test. Add more fish sauce if not salty enough. If not spicy enough, add more chilli sauce or fresh chilli. If too sour for your taste, add a little more sugar.
- If you have time, allow the salad to sit in the refrigerator 1 hour or more. Then just toss again and serve.
- To serve, place salad on a bed of green or red lettuce, OR Chinese cabbage. This salad marries well with a cold lager or chilled glass of your favorite white wine. Enjoy!