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Thai Shrimp and Glass Noodle Salad

When I was a kid, afterschool time was the most anticipating time of the day. It’s not only because the tiring lessons were over, but it’s time to find something to eat after classes. When the bell rang, we would find several food carts at the school gate. This is a usual scene for most school in Thailand. The students are the hawkers’ best customers. In my days, there would be sodas filled in the plastic cups full of crushed ice, deep-fried and grilled things on sticks, steamed buns and dim sum, chilled fruits and tons of other food to choose from. I kept some of my allowance on the side so I could go on a food stroll later. It’s a food culture, and we all went somewhere to eat after school. When a quick bite in front of the school gate wasn’t enough, I would walk to a nearby food junctions or a market to have a more solid meal. These places were also served as hangout spots, and every group seemed to have their special table.

I love spicy food, and in those days, there were a few shops near my school that catered dishes that meant to destroy your stomach. These shops were very popular because they served funky, spicy salad with weirdest combinations. The key selling points are freshness and spiciness, and we loved to brag about the spicy levels that we could go. These places are called Raan Yum which is basically a salad bar with beautiful fresh ingredients that you can pick, and then a cook would mix and dress the ingredients up for you. You can have seafood, minced meat, chicken feet, sausages, meatballs, noodles, veggies, etc, and you could customize however you liked it.

My favorite combination was fish sausages with chicken feet and glass noodle. The dressing should be super spicy that the dish ultimately turned glossy red. I could eat something like that every day, but sadly in India, we don’t have fish sausages or chicken feet so I usually use whatever I can find here when I crave something like that.

Today, for lunch I cook Thai Shrimp and Glass Noodle Salad. It’s loaded with juicy shrimp, lemongrass, bird’s eye chilies, garlic and other fresh ingredients muddled in the delicate glass noodle. Bird’s eye chilies are very spicy so I put them whole and only chopped a few in the dressing. If you ever try this recipe, let me know how many chilies you’ve put in there.

Thai Shrimp and Glass Noodle Salad

Ingredients: (2 servings)

For Shrimp

300 gm shrimp (cleaned and deveined)

4 cloves garlic- bruised

A pinch of salt and sugar to taste

A pinch of ground white pepper

½ tbsp vegetable oil

For Dressing

10-12 whole bird’s eye chilies + 3 bird’s eye chilies

2 tbsp garlic- roughly chopped

3 stalk lemongrass- sliced

A handful of coriander stalk and leaves- chopped

6 Thai Shallots- sliced

2 tbsp sugar

Juice of 2 limes

2 tbsp fish sauce

For Salad

2 cup cooked glass noodle (cook glass noodle in boiling water until soft, and drain well)

1/3 cup roughly crushed peanuts

1 Lettuce and coriander leaves for garnishing

Direction:

To cook the shrimp, heat the oil in a pan over high heat. Add garlic and sauté until aromatic. Add shrimp, salt, sugar and ground white pepper. Stir for a minute or so or until the shrimp turn pink.

For the dressing, mix all ingredients for the dressing together and stir until the sugar is dissolved. Adjust the flavor to balance the salt, sweet and sour flavors.

To mix the salad, add some cooked glass noodle in a mixing bowl.

Add the cooked shrimp.

Add the dressing.

Add some peanut.

Toss well.

Garnish with some lettuce and fresh coriander leaves.

Serve and enjoy.

Love,
Tes

4 comments to Thai Shrimp and Glass Noodle Salad

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