Egg Noodle Salad with Fried Shrimp, Beans and Chili
4 servings
60 minutes
This Thai salad with egg noodles, fried shrimp, beans, and chili is a vibrant dish filled with exotic aromas and flavor nuances. Its roots go deep into Thai cuisine where fresh ingredients and the balance of sweet, sour, salty, and spicy create a harmony of taste. Tender shrimp fried to a golden color combine with crunchy beans and spicy noodles absorbing a rich sauce made from lime, fish sauce, soy sauce with cane sugar. Cilantro adds freshness while red chili adds heat turning the dish into a true gastronomic sensation. This salad is perfect as a light yet nutritious meal that can be served as a standalone dinner or as part of a larger Thai feast.
1
Cut the beans into small diagonal pieces and boil in boiling water for 3-4 minutes. Then rinse under cold water and dry well.
- Green beans (string beans): 200 g
2
In the meantime, place the noodles in a bowl and pour boiling water over them. Leave for 30 seconds, then quickly rinse under cold water. Dry well, transfer to a bowl, and add the beans.
- Fresh egg wok noodles: 300 g
- Green beans (string beans): 200 g
3
Heat the wok on high heat and add vegetable oil. Fry the shrimp for 2-3 minutes until the color changes.
- Vegetable oil: 1 tablespoon
- Peeled shrimp: 200 g
4
Add shrimp, diagonally sliced onion, chopped coriander, finely chopped chili, and sprouts to the bowl of noodles.
- Peeled shrimp: 200 g
- Spring onion with bulb: 4 pieces
- Cilantro (coriander leaves): 3 tablespoons
- Red chili pepper: 1 piece
- Bean sprouts: 100 g
5
In a jar, mix fish sauce, soy sauce, lime juice, and sugar. Close the lid and shake well.
- Fish sauce: 1 tablespoon
- Light soy sauce: 1 tablespoon
- Lime: 1 piece
- Cane sugar: 2 teaspoons
6
Sprinkle the salad with dressing and mix well.
- Fish sauce: 1 tablespoon
- Light soy sauce: 1 tablespoon
- Lime: 1 piece
- Cane sugar: 2 teaspoons
