Thai recipes :
Northern Thai Salad Recipe
Serves : 4
Preparation time : 10 minutes
Cooking time : 10 minutes
Northern Thai Salad Ingredients
- 250 gram mung bean vermicelli
- 2 tablespoons sunflower oil
- 4 garlic cloves, crushed
- 175 gram minced pork
- 2 teaspoons caster sugar
- 125 gram cooked, peeled prawns
- 2 shallots, finely sliced
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 2 small red chillies, finely chopped
- 2 small green chillies, finely chopped
- 3 tablespoons roasted peanuts, chopped, plus extra to serve
- 2 tablespoons chopped coriander leaves
Northern Thai Salad Directions
1. Soak the vermicelli in warm water for about 7 minutes. Drain well and using a pair of scissors, snip them into shorter lengths.
2. 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 1 teaspoon of the sugar and mix together.
3. Remove from the heat and stir in the noodles, prawns, shallots, fish sauce, lime juice, the remainder of the sugar, chillies, peanuts and coriander.
4. Toss the ingredients together and serve in heaped portions, garnished with spring onions, red chilli, coriander leaves and the extra chopped roasted peanuts.
For northern Thai Salad with mushrooms
1. Replace the minced pork with 200 gram mixed oyster and shiitake mushrooms, cut in half if large and the hard stalks removed and 25 gram dried black fungus.
2. Soak the fungus in boiling water for 5 minutes or until soft and then drain.
3. Remove and discard any hard stalk. Add the mushrooms to the pan after the garlic has lighly browned. Stir-fry for 4 minutes or until cooked and slightly dry.
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