Thai salad with noodles and shrimps
4 servings
30 minutes
Thai salad with noodles and shrimp is a vibrant and aromatic masterpiece of Thai cuisine, combining the freshness of seafood, spiciness of spices, and lightness of noodles. Its roots delve into the depths of Thai gastronomy, where traditions blend with modern flavors. Tender shrimp are complemented by refreshing lime notes, while spicy red pepper and chili sauce add characteristic heat. Crispy green onions and peas provide textural variety, while soy sauce, sesame oil, and wine vinegar create a unique balance of sweetness, acidity, and umami. This salad is the perfect dish for hot days when you crave lightness yet rich flavors.
1
Boil the noodles in boiling water for 2 minutes until soft. Drain and let cool in a large bowl.
- Egg noodles: 250 g
2
Mix ginger, soy sauce, sesame oil, vinegar, chili sauce, and minced garlic. Combine the sauce with the cooked noodles.
- Grated ginger: 2 tablespoons
- Soy sauce: 6 tablespoons
- Sesame oil: 2 tablespoons
- Red wine vinegar: 4 tablespoons
- Sweet chili sauce: 1 tablespoon
- Garlic: 2 cloves
3
Add shrimp, chopped green onions, coriander, chopped red pepper, and chopped peas. Gently mix and serve with lime wedges.
- Cooked peeled prawns: 500 g
- Spring onion: 5 piece
- Fresh cilantro (coriander): 2 tablespoons
- Fresh red bell pepper: 1 piece
- Snap peas: 100 g
- Lime: 1 piece
