Thai Glass Noodle Salad

• temps total: 12 minutes

Ingrédients

Dressing

2 Thai chillies, chopped finely

1 tsp chilli flakes

1 medium garlic clove, grated

2 1/2 tbsp fish sauce

1 tbsp grated palm sugar (or brown sugar)

3 tbsp freshly squeezed lime juice

2 tbsp peanut oil (or any other neutral oil)

Salad

150g vermicelli (thin mung bean noodles)

150g prawns, peeled and deveined

150g minced pork

1 small red onion, thinly sliced

1 cup cherry tomatoes, halved

1 bunch coriander, chopped

2 spring onion, chopped

1/3 cup roasted peanuts, chopped

Instructions

Make the dressing by combining all the ingredients in a small bowl. Set aside.

Soak the vermicelli noodles in warm water for 10-15 minutes, or until softened. Drain and rinse them under cold water to stop them from cooking further.

In a pot of boiling water, poach the prawns until they turn pink and are cooked through, then set them aside. In the same pot, poach the minced pork, breaking it into smaller pieces as it cooks. Once the pork is fully cooked, drain any excess water.

In a large mixing bowl, add the softened vermicelli noodles, poached prawns, cooked minced pork, red onion, cherry tomatoes, coriander, spring onion, and roasted peanuts. Pour the dressing over the salad and toss everything together until well combined.

Taste the salad and adjust the seasoning as needed. Top with extra herbs and roasted peanuts before serving.