Thai Noodle Salad

Step 1

Add the mung bean vermicelli to a bowl of cold water. Soak the vermicelli until the noodles have become soft and lost their brittleness; about 5 minutes.

Step 2

Meanwhile, add ¼ cup of water to a medium-size saucepan and bring to a simmer. Over low heat, add the halved prawns and cook for 1-2 minutes, depending on the size of the prawn, turning them occasionally. When cooked the prawn flesh will no longer be glassy, it becomes white, tinged with reddish-pink. Using a pair of tongs, remove the prawns to a plate and set aside.

Step 3

Add the minced/ground chicken to the same pan. With a silicone spatula, stir occasionally until the chicken is cooked. It’s not necessary to completely break up the mince. In fact, it’s preferable to have some pieces. When cooked, lift it out onto the plate with the prawns. Set aside. Discard the liquid which is left.

Step 4

Drain the noodles from the bowl of water.  Using the same saucepan, bring 2 cups of water to the boil and add the noodles. Cook for about 2 minutes until the noodles are soft, pliable and translucent. Drain the noodles in a colander, then put them on a chopping board. They will be sticky, in one gelatinous mound. Don’t be concerned, that’s fine. Using a sharp knife cut across the mound about 4 cm (1 ½”) apart.

Step 5

Add the noodles to a medium-size bowl. Add the prawns and chicken mince, along with the fish sauce, palm sugar and lime juice. Mix them together well.

Step 6

Then add the red onion, scallion, dried chilli flakes, coriander and tomato. Mix well.

Step 7

Check that the balance of flavour is to your taste and adjust accordingly if necessary. You should be able to detect sweet, sour, salty and spicy flavours.

Step 8

Tip onto a serving dish, sprinkle with the peanuts and serve. Add additional coriander leaves and fresh chilli slices if using. – see Note 7