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Thai noodle salad
Description
This Thai noodle salad is best eaten at room temperature.
Ingredients
2 T
soy sauce (salt reduced) 2 T
sesame oil 1⁄3 c
red wine vinegar 1 T
sweet chili sauce 2 clv
garlic (crushed) 1⁄3 c
kecap manis (Indonesian soy sauce) 24
large prawns (cooked, peeled and de-veined) 8 oz
noodles (instant dry noodles) 5
green onions (sliced diagonally) 2 T
coriander (fresh leaves chopped) 1
red bell pepper (diced) 3 1⁄2 oz
snow peas (sliced) 2 T
ginger (grated)Instructions
Dressing
- In a large serving bowl, whisk together ginger, soy sauce, sesame oil, vinegar, chili sauce, crushed garlic, and kecap manis.
Salad
- Cook egg noodles according to package instructions, drain and set aside to cool.
- Cut each prawn lengthwise with a sharp knife. Add the noodles and prawns to the dressing. Toss thoroughly, but gently.
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