Cherry & Dennis Helper Habitat
Thai Glass Noodle and Prawn Salad
泰式粉絲蝦沙律
Recipe overview
Translucent noodles and prawns are tossed with crisp vegetables, herbs, and a bright Thai lime-fish-sauce dressing.
01
Ingredients
Main ingredients
- 200 g mung-bean glass noodles
- 400 g prawn (peeled and deveined)
- 180 g cucumbers
- 100 g carrot
- 2 piece shallots
- 20 g coriander
- 15 g fresh mint
Sauce
- 2 piece limes
- 2 tbsp Fish sauce
- 1 tbsp sugar
- 1 piece Red bird’s eye chillies
Other
- 2 L water
02
Tools
- knife
- cutting board
- pot
- colander
- mixing bowl
- small bowl
- whisk
- tongs
- serving bowl
- food thermometer
03
Steps
Step 1
Soak the noodles
Soak noodles in 500 ml room-temperature water for 5 minutes until flexible.
Step 2
Make the dressing
Juice both limes and whisk with fish sauce, sugar, and chopped chilli for 1 minute until dissolved.
Step 3
Cut cucumber and carrot
Cut cucumber and carrot into fine 5 cm matchsticks.
Step 4
Slice shallots and herbs
Slice shallots thinly and roughly chop coriander and mint.
Step 5
Boil the water
Bring the remaining water to a full boil in a pot.
Step 6
Cook the prawns
Boil prawns for 3 minutes until opaque; the thickest must reach 63°C.
Step 7
Remove the prawns
Lift prawns with a skimmer, drain, and spread to cool.
Step 8
Cook the noodles
Cook soaked noodles in the same water for 3 minutes until translucent.
Step 9
Drain and cut
Drain noodles, rest 1 minute, then cut into about 15 cm lengths with kitchen scissors.
Step 10
Dress the warm noodles
Put warm noodles in a large bowl, add all dressing, and toss for 1 minute.
Step 11
Add prawns and vegetables
Add prawns, cucumber, carrot, and shallots; toss gently for 1 minute.
Step 12
Fold herbs and serve
Add coriander and mint, toss gently for 30 seconds, and transfer to one large bowl.
Common mistakes
- Overcooked glass noodles turn mushy; drain once translucent.
Tips
Warm noodles absorb dressing best.
