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Thai noodle and seafood salad

Thai noodle and seafood salad
3.5 16 rating
Prep. 20 min
Total 50 min
6 portions
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Ingredients

  • rice vermicelli noodles
    200 g
  • dried shiitake mushrooms
    10
  • peanut oil
    60 g
  • garlic cloves
    4
  • spring onions/shallots white part only (green fronds reserved)
    6
  • fresh bird's eye chillies plus extra for garnishing
    1 - 2
  • fresh coriander roots and stems (leaves reserved)
    12 sprigs
  • medium raw prawns peeled
    200 g
  • calamari tubes (approx. 2-3 tubes), cut into 1.5 x 5 cm strips
    200 g
  • canned bamboo shoots drained
    230 g
  • carrot cut into julienne slices
    1
  • lime juice (approx. 6 limes)
    120 g
  • fish sauce
    100 g
  • palm sugar (approx. 2 cm cube), grated
    1 tbsp
  • sweet chilli sauce
    60 g
  • tomatoes (optional) deseeded and cut into strips (1 cm)
    2
  • sea salt to taste
    1 - 2 pinches
  • ground black pepper to taste
    1 - 2 pinches
  • lime cut into wedges, to serve
    1

Difficulty

easy

Nutrition per 1 portion

Sodium 1699.5 mg
Protein 20 g
Calories 1192 kJ / 284 kcal
Fat 11.6 g
Fibre 7 g
Saturated Fat 2.1 g
Carbohydrates 20 g

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Australia and New Zealand

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