Thai glass noodle salad with shrimp
4 servings
50 minutes
Thai glass noodle salad with shrimp is an embodiment of freshness and exotic aromas. This salad is rooted in Thailand's culinary traditions, where thin rice noodles are combined with spicy and vibrant ingredients. Creamy coconut milk adds softness to the dish, while tangy lime, chili pepper, and lemongrass add zest. Crunchy cashews create a textural contrast, and fresh cilantro fills the salad with rich herbal notes. Shrimp, tender and infused with spice aromas, become the perfect complement to the delicate strands of noodles. This salad is ideal as a light main dish or as a vibrant appetizer that awakens the appetite. It symbolizes the balance of Thai cuisine – harmony between sweet, sour, spicy, and salty flavors, leaving a lasting gastronomic impression.
1
Peel ginger, shallots, and garlic. Finely chop garlic and ginger. Slice shallots, chili pepper, and lemongrass into very thin rings. Wash green onions and also slice into rings.
- Ginger: 40 g
- Shallot: 1 piece
- Garlic: 3 cloves
- Chili pepper: 1 piece
- Lemongrass: 2 stems
- Spring onion: 1 bunch
2
Roast the cashews in a pan. Prepare the rice noodles according to the instructions.
- Cashews: 100 g
- Rice noodles: 250 g
3
Mix fish broth, coconut milk, ginger, garlic, lemongrass, chili pepper, and shallots in a pan and bring to a boil. Then add shrimp, fish sauce, and the juice of one lime. Bring everything to a boil again, then remove the pan from heat.
- Fish stock: 200 ml
- Coconut milk: 100 ml
- Ginger: 40 g
- Garlic: 3 cloves
- Lemongrass: 2 stems
- Chili pepper: 1 piece
- Shallot: 1 piece
- Cooked peeled king prawns: 500 g
- Fish sauce: 2 tablespoons
- Lime: 1 piece
4
Add rice noodles with chopped cashews, torn coriander leaves, and green onions. Mix well and serve.
- Rice noodles: 250 g
- Cashews: 100 g
- Cilantro (coriander leaves): 1 bunch
- Spring onion: 1 bunch
