Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, thai-style cellophane noodle salad. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Great recipe for Thai-style Cellophane Noodle Salad. The cellophane noodle salad I once had at a Thai restaurant was so delicious that I couldn't forget it. So I tried re-creating it at home.
Thai-style Cellophane Noodle Salad is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Thai-style Cellophane Noodle Salad is something which I have loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can have thai-style cellophane noodle salad using 15 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Thai-style Cellophane Noodle Salad:
- Take 50 grams Cellophane noodles
- Take 50 grams Ground chicken or ground pork
- Prepare 6 to 8 Peeled shrimp
- Take 1 small Squid
- Get 3 stalks Chinese chives
- Make ready 1/4 Cucumber
- Take 1/4 Onion
- Make ready 1 to 2 leaves Lettuce
- Take 1 tbsp ☆ Lemon juice
- Prepare 2 tsp ☆ Fish sauce
- Prepare 1 clove ☆ Grated garlic
- Make ready 1 tsp Sesame oil
- Prepare 1 dash, (to taste) Red chili peppers (seeds removed and sliced into rounds)
- Prepare 1 dash Salt
- Make ready 1 dash Pepper
Add the noodles to a large pot of boiling water. Rinse the noodles with cold water. Add the noodles to a bowl and add the carrots, cucumber, and red pepper. Whisk together the vinegar, chili oil, cilantro, soy sauce, and garlic.
Steps to make Thai-style Cellophane Noodle Salad:
- Bring water to boil in a pot and cook (rehydrate) the cellophane noodles. Drain into a colander or sieve, and cut up into 2-3 pieces (since the noodles are too long as-is for the salad).
- Sprinkle on a little salt on the shrimp and rub in. Wash the shrimp and pat dry with paper towels. (The salt-rub is to remove the fishiness.)
- Remove the guts and cartilage from the squid. Cut off the tentacles one by one (cut the long ones in half). Slice the body into rounds.
- Cut up the chives into easy-to-eat pieces. Cut the cucumber lengthwise, then slice thinly on the diagonal. Slice the onion thinly. Julienne the lettuce.
- Heat sesame oil in a frying pan, add ground meat and stir fry until crumbly.
- Add shrimp and squid, sprinkle in salt and pepper, add red chili pepper and stir fry quickly.
- Add onion and chives and stir fry. When the vegetables have wilted and the shrimp and squid have changed color, it's done.
- Combine the cellophane noodles, cucumber, lettuce and stir fried ingredients from Step 7 into a bowl, add the ☆ ingredients and mix well.
- Adjust the seasoning with salt and pepper, transfer to serving plates and it's done! It's also good if you chill in the refrigerator for a while. It tastes even better the next day when the flavors have melded together.
- If you add cilantro or celery, or sprinkle chopped peanuts at the end, it will taste even more authentic.
Add the dressing to the noodles. Add the cucumber, bell pepper, shallots, mushrooms, lemongrass and chili to the pork and noodles and toss to mix. Add the lime-juice mixture and toss to coat evenly. Line a platter with the lettuce leaves. Top with the pork and noodles, garnish with the peanuts, mint and cilantro and serve.
So that’s going to wrap it up for this special food thai-style cellophane noodle salad recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
