Thai Seafood And Rice Noodle Salad Recipe

Name: Thai Seafood And Rice Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4.5 oz rice vermicelli noodles; 2 tbsp fish sauce; 2 tbsp sweet chili sauce; 1/3 cup lime juice; 1 None red chili, finely chopped; 1 tbsp palm sugar, coarsely grated; 1 inch fresh ginger, thinly sliced; 1 stalk lemongrass, roughly chopped; 2 cloves garlic, thinly sliced; 16 None medium raw shrimp, peeled, deveined; 1 lb salmon fillets; 5 oz snow peas, thinly sliced; 9 oz radishes, trimmed, thinly sliced; 1/2 cup fresh cilantro leaves, roughly chopped; 3 None green onions, thickly sliced

Servings: persons

4.5 oz rice vermicelli noodles
2 tbsp fish sauce
2 tbsp sweet chili sauce
1/3 cup lime juice
1 None red chili, finely chopped
1 tbsp palm sugar, coarsely grated
1 inch fresh ginger, thinly sliced
1 stalk lemongrass, roughly chopped
2 cloves garlic, thinly sliced
16 None medium raw shrimp, peeled, deveined
1 lb salmon fillets
5 oz snow peas, thinly sliced
9 oz radishes, trimmed, thinly sliced
1/2 cup fresh cilantro leaves, roughly chopped
3 None green onions, thickly sliced

1
Cover vermicelli with boiling water. Let stand until just tender. Drain and rinse under cold water to cool.
2
Meanwhile, whisk together fish sauce, sweet chili sauce, lime juice, chili and palm sugar. Set aside.
3
Bring ginger, lemongrass, garlic and 4 cups water to a boil. Reduce heat, add shrimp and cook until just tender. Remove with a slotted spoon and set aside. Add salmon and cook until just tender. Drain and flake.
4
Combine noodles, dressing, shrimp, flaked salmon and remaining ingredients in a serving bowl. Toss gently to combine.

866

kcal

Calories

Fat

Carbs

127

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4.5 oz rice vermicelli noodles, 2 tbsp fish sauce, 2 tbsp sweet chili sauce, 1/3 cup lime juice, and more.

Yes, Thai Seafood And Rice Noodle Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Thai Seafood And Rice Noodle Salad

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