Thai seafood noodle salad

A fresh, spicy noodle salad. Great warm or cold. Perfect to make a lot of during the summer months for weekday lunches. You can substitute rice noodles, but I've found that the bean thread noodles hold up the best.

mikaeladyke @cook_3630197

Saved

Ingredients

35 mins

2 servings

Dressing
3thai chili
4 clovegarlic
1 tbspgranulated sugar
1 tbspboiling water
1/4 cupfish sauce
1/3 cuplime juice
Salad
2 piecebean thread vermicelli
1 cupfrozen shrimp
1 cupfrozen scallops
6cherry tomatoes
1/2 cuproasted salted peanuts
bunchmint
1/2 cupbean sprouts

Saved

Steps

35 mins

1

Defrost shrimp and scallops. Bring medium pot of water to a boil on the stove. Fill kettle and set to boil
2

Place vermicelli in bowl, cover with boiled water from kettle and place lid or plate on top of bowl so noodles cook.
3

Slice garlic and chilies thinly. Place in mortar with sugar and pound until a paste is formed.
4

Add boiling water to chili garlic paste to dissolve sugar. Add lime juice and fish sauce to taste.
5

When pot is boiling, place shrimps and scallops into water to cook. 3-5 mins. Scallops should be opaque but not rubbery.
6

Drain noodles and toss under cold water to stop cooking.
7

Add seafood and dressing to noodles. Garnish with tomatoes, bean sprouts, mint and peanuts