Indulge in the exotic flavors of Thai cuisine with this delightful Thai Noodle Salad. This recipe serves 4 and features a tantalizing combination of thin instant noodles, succulent cooked prawns, vibrant spring onions, fresh coriander leaves, chopped red pepper, and sliced mangetout. The real star of this dish is the zesty and aromatic dressing, which brings all the flavors together.
The dressing is a harmonious blend of grated fresh root ginger, light soy sauce, sesame oil, red wine vinegar, sweet chili sauce, crushed garlic, and kecap manis, a sweet Indonesian soy sauce. This dressing adds a burst of flavor that complements the other ingredients perfectly.
The Thai Noodle Salad is easy to prepare and can be served at room temperature, making it a delightful option for a refreshing and satisfying meal.
INGREDIENTS:
- 250g/9oz thin instant noodles
- 450g/1lb cooked large prawns, peeled, deveined, and halved lengthways
- 5 spring onions, sliced
- 2 tablespoons chopped fresh coriander leaves
- 1 red pepper, chopped
- 100g/4oz mangetout, sliced
DRESSING:
- 2 tablespoons grated fresh root ginger
- 2 tablespoons light soy sauce
- 2 tablespoons sesame oil
- 75ml/3fl oz red wine vinegar
- 1 tablespoon sweet chili sauce
- 2 garlic cloves, crushed
- 75ml/3fl oz kecap manis (sweet Indonesian soy sauce)
PREPARATIONS:
- In a large bowl, whisk together all the dressing ingredients until well combined.
- Cook the thin instant noodles in a large pan of boiling water for 2 minutes, then drain well. Add the cooked noodles to the dressing and mix well. Allow the noodles to cool.
- Toss in the cooked large prawns, sliced spring onions, chopped red pepper, and sliced mangetout with the noodles, gently combining all the ingredients.
- Serve the Thai Noodle Salad at room temperature for the best flavors.
YIELD:
- Serves 4
SPECIAL INSTRUCTIONS:
- For an extra kick of spiciness, you can adjust the amount of sweet chili sauce in the dressing according to your taste preferences.
TIPS:
- Enhance the texture and flavor of the salad by adding roasted peanuts or toasted sesame seeds as a garnish.
- For a vegetarian option, replace the prawns with tofu or grilled vegetables.
In conclusion, the Thai Noodle Salad offers a delectable blend of flavors and textures that will transport your taste buds to the enchanting world of Thai cuisine. This recipe serves 4 and features thin instant noodles, cooked large prawns, spring onions, coriander leaves, red pepper, and mangetout. The real star of this dish is the flavorful dressing, consisting of grated fresh root ginger, light soy sauce, sesame oil, red wine vinegar, sweet chili sauce, crushed garlic, and kecap manis.
The Thai Noodle Salad is a breeze to prepare, and the dressing perfectly complements the ingredients, creating a harmony of flavors. Serve it at room temperature for a refreshing and satisfying meal.
To add a touch of spiciness, you can adjust the sweet chili sauce in the dressing according to your taste preferences. Additionally, consider garnishing the salad with roasted peanuts or toasted sesame seeds to elevate both texture and flavor.
Indulge in this delightful Thai Noodle Salad and savor the wonderful combination of Asian ingredients and aromas. This salad is a true celebration of Thai flavors that will leave you wanting more.
