Vegetable salad with rice noodles and smoked oysters in Thai style
4 servings
20 minutes
This salad is a true symphony of Thai flavors, where delicate rice noodles combine with crunchy carrots, juicy broccoli, and aromatic smoked oysters. Inspired by Thailand's culinary traditions, it balances the freshness of vegetables with the rich taste of seafood, creating an exotic and harmonious dish. Red onion adds a slight spiciness while thin strips of omelet enrich the texture. The dressing made from homemade mayonnaise, soy sauce, garlic, sesame oil, and cilantro enhances the Asian character of the dish making it more robust. This salad is perfect for a light lunch or an impressive presentation at a festive table. It is served with the dressing on the side so everyone can create their ideal flavor balance while enjoying the combination of aromas and textures.
1
Boil the wide rice noodles for 5 minutes, rinse under cold water, and cool down.
- Rice noodles: 200 g
2
Cut raw carrot into wide thin strips using a vegetable peeler.
- Carrot: 2 pieces
3
Steam the broccoli for 5 minutes until semi-tender and rinse under cold water to stop the cooking process. Mix the eggs with soy sauce (1 tablespoon) and fry a thin omelet, then cut it into strips matching the width of the carrot and noodles.
- Broccoli cabbage: 1 head
- Soy sauce: 2 tablespoons
- Chicken egg: 2 pieces
4
Slice the oysters and cut the red onion into thin half-rings.
- Smoked oysters: 200 g
- Red onion: 1 piece
5
Gently mix the salad with your hands.
6
Mix mayonnaise (preferably homemade) with soy sauce, garlic, sesame oil, and finely chopped cilantro.
- Homemade mayonnaise: 3 tablespoons
- Soy sauce: 2 tablespoons
- Garlic: to taste
- Sesame oil: to taste
- Fresh cilantro (coriander): to taste
7
Place the dressing next to the salad so everyone can mix it individually.