Thai noodle and seafood salad

Thai noodle and seafood salad

3.5 16 évaluations

Préparation 20min

Total 50min

6 portions

Ingrédients

rice vermicelli noodles
200 g
dried shiitake mushrooms
10
peanut oil
60 g
garlic cloves
4
spring onions/shallots white part only (green fronds reserved)
6
fresh bird's eye chillies plus extra for garnishing
1 - 2
fresh coriander roots and stems (leaves reserved)
12 sprigs
medium raw prawns peeled
200 g
calamari tubes (approx. 2-3 tubes), cut into 1.5 x 5 cm strips
200 g
canned bamboo shoots drained
230 g
carrot cut into julienne slices
1
lime juice (approx. 6 limes)
120 g
fish sauce
100 g
palm sugar (approx. 2 cm cube), grated
1 tbsp
sweet chilli sauce
60 g
tomatoes (optionnel) deseeded and cut into strips (1 cm)
2
sea salt to taste
1 - 2 pinches
ground black pepper to taste
1 - 2 pinches
lime cut into wedges, to serve
1

Niveau

facile

Infos nut. par 1 portion

Sodium 1699.5 mg

Protides 20 g

Calories 1192 kJ / 284 kcal

Lipides 11.6 g

Fibre 7 g

Graisses saturées 2.1 g

Glucides 20 g

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Également présenté dans

Festive Flavour 105 Recettes
Australie et Nouvelle-Zélande

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