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Ingredients

• 7 oz rice vermicelli
• 8 baby corn cobs, halved
• 5 oz mangetouts (snow peas)
• 1 tablespoon vegetable oil
• 2 garlic cloves, finely chopped
• 1 in piece fresh root ginger, peeled and finely chopped
• 1 fresh red or green chili, seeded and finely chopped
• 1 lb raw peeled tiger shrimps (jumbo shrimps)
• 4 spring onions (scallions), very thinly sliced
• 1 tablespoon sesame seeds, toasted
• 1 lemon grass stalk, white part only and thinly shredded
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• For the dressing:
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• 1 tablespoon chopped fresh chives
• 1 tablespoon Thai fish sauce
• 1 teaspoon soy sauce
• 3 tablespoons groundnut (peanut) oil
• 1 teaspoon sesame oil
• 2 tablespoons rice vinegar

Description

The Fish Sauce Dressing Adds A Superb Flavor To The Noodles And Shrimps. This Delicious Thai Salad Can Be Enjoyed Warm Or Cold, And Can Also Be Served As An Appetizer Which Will Be Enough For 6 People. Use Only Fresh Shrimp.

Group Recipes