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Thai Seafood Noodle Salad
Rice noodles and seafood in a zesty sweet lime marinade, this Thai seafood noodle salad is the perfect summer lunch salad!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 2
Calories per serving 508 kcal
Ingredients
- 9 oz rice noodles (250 g)
- 9 oz mix of your favorite seafood (250 g)
- 1 tsp garlic paste
- 3 tbsp lemon juice
- 3 tbsp fish sauce
- 1 tbsp brown sugar or palm sugar
- ½ small red onion sliced
- 2 oz fresh cucumber (55 g), sliced
- 1 small fresh tomatoes diced
- a handful fresh mint chopped
- a handful fresh cilantro chopped
- 3 tbsp salted peanuts crushed
- chili powder or chili pepper
- vegetable oil
Instructions
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Combine the lemon juice, fish sauce, garlic paste, the sugar, a pinch of chili powder or pepper, 2 tablespoons of vegetable oil and a tablespoon of water.
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Stir well and put this marinade aside for later. Prepare the rice noodles first. Follow the specific cooking instructions you can find on the package. Some are soaked in cold water or in hot water, some are boiled.
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Once the noodles are tender, drain them. Then put the noodles in the fridge until needed later on in this recipe. Prepare a bowl with ice cold water, preferably with ice cubes in it to chill the cooked seafood later on. Fill a large saucepan with water and place it over medium-high heat. Once boiling, cook the seafood. Think about what you want to add first. Smaller seafood will cook faster. I first added the larger prawns.
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After a minute I added the smaller prawns, followed after 30 seconds by baby squid tentacles.
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And after another 30 seconds I finally added shelled mussels. Then take the pan off the heat and with a slotted spoon remove the cooked seafood from the hot water and add them to the ice water bowl.
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Put this in the fridge now too. Leave both the seafood and noodles in the fridge until cold. Then add the noodles to a large bowl or deep dish. Drizzle with the marinade.
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Stir well (I sometimes use my hands for this) and then add the freshly chopped mint and cilantro. Also add the cucumber and tomato.
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Drain the chilled seafood and add it to the noodles as well. Stir well. Check the seasoning and add extra fish sauce, pepper or lemon juice to taste if necessary. Scoop the noodle salad onto plates or into bowls. Sprinkle with the crushed salted peanuts. Serve cold.
