https://youtu.be/QakC9HJQFOo
RECIPE:
EQUIPMENT
-
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
-
Boil seafood in pot for 5 minutes. Remove and set aside.
-
Soak wet glass noodles in hot water briefly (if dry, at least 15 minutes in warm water). Remove and set aside.
-
In mixing bowl, combine dressing ingredients. Mix well
-
In same bowl, add onions, spring onions, celery, tomatoes, and gently mix well.
-
Add glass noodles (mung bean noodles) and mix well.
-
Add seafood and mix well.
-
On plate, add garnish and neatly plate the salad. Ready to serve.
ADDITIONAL LEARNING:
To learn more about our Thai Cooking Clubs (Traditional & Vegan), click HERE.
To learn more about our Professional Training Courses leading to a Diploma, click HERE.
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.