Pot and mixing bowl
- 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
- 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
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.
*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.
VIDEOS are prepared by Chef Dao, one of our instructors. Here is a link to her YouTube channel: