This was by far my favorite recipe from the Thailand adventure I took with my mom. It has each of the four major tastes of Thai cooking: sweet, sour, spice, and salt.
This was Poo, our awesome chef!
My mom was worried whenever we were learning to do something with oil (note, you don't need oil for this recipe though!):
Ingredients (per serving):
- 2 oz glass noodles, soaked in water for 15 mins
- 1 oz pork, minced
- 2 prawns
- 3 tablespoons chicken stock
- 1 oz fungus mushrooms, cut into bite size pieces
- 1 piece of celery cut into 1 inch slices
- 1 spring onion cut into 1 inch slices
- 1 teaspoon of thinly sliced shallot
- 2 small hot Thai chilies finely chopped
- 1 tablespoon lime juice
- 1 tablespoon fish sauce
- 1 teaspoon sugar
What to do:
- Make the dressing by mixing the chilies, lime juice, fish sauce, and sugar together in a salad bowl and set aside.
- Add the stock and minced pork to a saucepan. Stir over medium heat until cooked and then set aside.
- Quickly boil the noodles and mushrooms together for about 30 seconds. Do not over boil the noodles. I learned this the hard way recreating this salad at home, and the noodles were rubbery. Drain the noodles well after blanching.
- Boil the shrimp. Make sure your water is actually at a boil for this (not just a simmer). The hotter temperature will seal in the juice of the prawns.
- Add all the ingredients to the salad bowl and toss.