| | Thai seafood and glass noodle salad
Thai seafood and glass noodle salad
Thai seafood and glass noodle salad 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. For the dressing, place the garlic and chilli in a mortar and pound with a pestle until a rough paste forms. Stir through the fish sauce, lime juice and sugar. Set aside.
  2. Soak the noodles in lukewarm water for 10 minutes to soften slightly. Drain. Bring a large saucepan of water to the boil. Cook the noodles for 1 minute. Drain and transfer to a large bowl. Use scissors to cut the noodles into more manageable lengths.
  3. Use a small sharp knife to cut the squid hoods open lengthways from top to bottom. Score the inside in a diamond pattern and cut the hoods into quarters. Place the squid and prawns in a large bowl. Add the oil and toss to combine.
  4. Heat a chargrill or barbecue over high heat. Cook the prawns and squid for 2-3 minutes until just cooked through. Transfer to the bowl with the noodles.
  5. Toss the seafood and noodles with the dressing, shallot, tomato, coriander and mint. Transfer to a serving plate. Sprinkle with the peanuts.
Time for preparing:
5 min.


  • 200g glass noodles (cellophane or mung bean)
  • 400g baby squid hoods, cleaned
  • 300g prawns, peeled and deveined
  • 1 tablespoon vegetable oil
  • 2 French shallots, peeled, finely sliced
  • 2 roma tomatoes, cut into wedges
  • 1/2 cup fresh coriander leaves
  • 1/2 cup fresh mint leaves
  • 2 tablespoons toasted peanuts, chopped
  • Dressing
  • 2 garlic cloves, peeled
  • 1 long fresh red chilli, coarsely chopped
  • 80ml (1/3 cup) fish sauce
  • 60ml (1/4 cup) lime juice
  • 3 teaspoons white sugar