I'm on fire with my "Thai food festival" at the tummies' kitchen! Since all tummies have been enjoying everything I cooked for the last few days, I decided I'll do another few Thai dishes before everyone is "Thai-ed" of it. This has to be one of the easiest and tastiest Thai salads to make and it's almost fat free! We had this together with the kailan with crispy pork to celebrate the one month anniversary of this blog. If you are a first time visitor to my blog, this is not a Thai food blog so do spend a little time on my older posts. If you are a big fan of Thai food there are more to come in the next few days :) until my fish sauce runs out anyway!!
P.S never before have I used so much chilies, lime, garlic, fish sauce and herbs in one week!!!!
serves 4 as part of a Thai meal
you'll need;
150g of mung bean noodles, soaked in cold water for 20 minutes
15 cherry tomatoes or 2 roma tomatoes, sliced (I got some baby ox tongue so it's not very colourful)
3 shallots, sliced
3 spring onions, sliced diagonally
1 small bunch of coriander, picked
3 bird chilies, sliced
12 prawns, shelled and butterflied, blanched
250g of pork minced, blanched
juice of 1 lime
4 tbs of fish sauce
1tsp of castor sugar
Blanch soaked noodles, rinse with cold water, drain well and place in a plate.
Add blanched pork and prawns.
Add sliced shallots and herbs.
Last but not least sliced chilies and tomatoes of course.
Add lime juice, castor sugar and fish sauce. Mix well and serve immediately!
Comments
Post a Comment