← Nouns Cooking · Thai

Ingredients

• 80 g dried mung bean glass noodles
• 150 g Minced pork
• 150 g raw prawns, peeled and deveined
• 1 clove Garlic
• 3 Bird's eye chilli
• 3 tbsp Fish sauce
• 3 tbsp lime juice
• 1½ tbsp sugar or palm sugar
• ½ Red onion, thinly sliced
• 2 celery sticks with leaves (or Chinese celery), thinly sliced
• 6 Cherry tomatoes, halved
• 2 Spring onion, cut into 3 cm lengths
• 1 handful Coriander (cilantro), roughly chopped
• 2 tbsp roasted peanuts, roughly chopped

Method

1. Soak the noodles in room-temperature water for 10 min, until soft, then drain and snip into shorter lengths.
2. Pound the garlic and chillies to a paste, then stir in the fish sauce, lime juice and sugar until the sugar dissolves.
3. Bring a pan of water to the boil. Cook the pork in a sieve dipped in the water, breaking it up, for 2–3 minutes until cooked through; then cook the prawns for 1–2 minutes until pink; then dunk the noodles for 30 seconds. Drain everything well.
4. Tip the hot pork, prawns and noodles into a bowl and pour over the dressing so they drink it up.
5. Add the onion, celery, tomatoes, spring onion and coriander and toss. Taste for sour, salty, sweet and hot, then scatter with peanuts and serve while still a little warm.

Tips

• Contains peanuts and shellfish; leave out the nuts or swap prawns for squid or more pork as needed.
• Dress the noodles while hot; once cold they stop soaking up flavour.

Sources

Written in our own words after cross-checking these recipes:

Rachel Cooks Thai Marion's Kitchen Thai Caliente