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Step-by-step Thai salad
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Prep Time:
60 minutes
Cook Time:
12 minutes
Total Time:
72 minutes
Refreshing Thai salad with traditional sweet, sour, salty, and spicy flavors, perfect for a summer meal.
Ingredients:
  • 15g dried wood-ear fungus
  • 15g dried shrimps
  • 100g mung bean noodles
  • 500g small green prawns
  • 2 small chicken breasts
  • 2 Lebanese cucumbers
  • 1/4 Chinese cabbage
  • 3 shallots
  • 2 stalks lemongrass
  • 1/2 bunch coriander
  • 82.50 ml Thai basil leaves
  • 75g peanuts
  • 2 red birdseye chillies
  • 2 cloves garlic
  • 3 coriander roots, washed
  • 30.00 ml grated palm sugar
  • 60ml fish sauce
  • 80ml lime juice
Instructions:
  • Prepare the dressing by splitting chillies in half lengthwise, removing seeds with a small spoon. Combine chilli halves, garlic, and coriander roots in a mortar, then pound into a smooth paste with a pestle. Mix in sugar until dissolved, then incorporate fish sauce and lime juice until fully mixed. Taste and adjust the seasoning as needed with more sugar, fish sauce, or lime juice, then transfer to a serving bowl.
  • Soak mushrooms, shrimp, and noodles in bowls of warm water for 30 minutes. Drain. Slice mushrooms, chop shrimp, and cut noodles into 10cm lengths. Peel raw prawns, discard heads and tails, then halve horizontally and remove veins. Boil for 2 minutes until they change color. Drain and cool. Poach chicken in gently simmering water for 10 minutes, then drain, cool, and thinly slice.
  • 1. Slice cucumbers in half lengthwise, remove seeds, and thinly slice on a diagonal. Thinly slice cabbage, shallots, and only the white part of lemongrass. Finely chop coriander stems after removing leaves. 2. Combine sliced cucumbers, cabbage, shallots, lemongrass, and chopped coriander stems in a large bowl. Gently toss with dressing. 3. Add remaining ingredients and toss together. Serve and enjoy!

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