Videos are part of the paid Cooking Club (https://thaichefschool.com/thai-subscription-cooking-clubs/)
RECIPE:
EQUIPMENT
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Pot and mixing bowl
INGREDIENTS
- 200 grams Seafood (shrimp, squid,…)
- 1/4 cup Glass noodles (mung bean noodles)
- 1/4 cup Onion, sliced thinly
- 1/4 cup Tomatoes, cut
- 1 stalk Spring (green) onion, sliced
- 1 stalk Chinese celery, sliced
DRESSING:
- 1-5 Hot chilis, sliced thinly (the thinner the hotter)
- 1 clove Garlic, chopped
- 1 Lime for juice
- 1 tbsp Palm sugar
- 1 tbsp Fish sauce
INSTRUCTIONS
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Boil seafood in pot for 5 minutes. Remove and set aside.
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Soak wet glass noodles in hot water briefly (if dry, at least 15 minutes in warm water). Remove and set aside.
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In mixing bowl, combine dressing ingredients. Mix well
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In same bowl, add onions, spring onions, celery, tomatoes, and gently mix well.
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Add glass noodles (mung bean noodles) and mix well.
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Add seafood and mix well.
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On plate, add garnish and neatly plate the salad. Ready to serve.
ADDITIONAL LEARNING:
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IMPORTANT
*RECIPES & VIDEOS–
Recipes presented here will vary some from your class. Every instructor teaches differently, and cooking is an art, not a science. No two chefs will cook the same dish identically. This is why the same dish eaten in multiple restaurants will all taste a bit different. There is no such thing as “one” perfect recipe. These recipes have been reviewed by us and prepared by one of our instructors.