Go Back
Print
thai rice noodle seafood salad

Thai Rice Noodle Seafood Salad

Course Main Dish
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 people

Ingredients

Ingredients

  • 250 g rice noodle
  • 150 g prawns
  • 500 g mussels
  • 200 g squid
  • 12 cherry tomatoes cut into half

Ingredients for dressing

  • 1 tbsp lemon grass finely chop
  • 1 handful coriander finely chop
  • 1 tbsp spring onions finely chop
  • 1 chili finely chop
  • 1 tsp ginger finely chop
  • 1 lemon zest and juice

Seasonings

  • 1 tbsp sugar
  • 2 tbsp fish sauce
  • 1 tbsp light soy sauce
  • 1 tbsp water
  • 1/4 tsp salt

Instructions

  1. Mix all of the ingredients for making the dressing in a bowl
  2. Clean the squid and cross-cut it
  3. Boil a pot of water and blanch the squid and rinse it in cold water after it’s cooked. The squid only needs 2-3 minutes to cook
  4. Blanch the prawns and rinse in cold water after they are cooked. Peel the shell after the prawns have cooled down
  5. Wash and remove all the dirt on the mussels. Steam for 3-5 minutes then leave to cool down. Once cooled down remove the shells
  6. Boil a pot of water to blanch the rice noodle and the soak rice noodle in cold water after it’s cooked. Drain the water and leave it aside. Use a pair of scissors to cut the rice noodles a few times just incase they are too long to eat
  7. Mix everything together in a big bowl and taste it. Adjust the seasoning for personal taste. Ready to serve!