Recipe Pasta salad,Thai Seafood Noodle Salad

Thai Seafood Noodle Salad

Pasta Salad
INGREDIENTS
2 cups or 200 g. glass or cellophane noodles also known as bean thread because they are made with bean flour
15 oz. 400 g. mixed fresh ,or frozen seafood, such as shrimp, squid, clams, cuttlefish, mussels, etc..
1 stalk lemongrass, thinly sliced ,for more on preparing lemongrass, see below
approx. 1 loose cup of fresh coriander
approx. 1 loose cup of fresh basil ,both Thai holy basil and sweet Italian basil will work
3 spring onions ,scallions, sliced
1 fresh tomato, cut into small wedges
1 small or 1/2 medium cucumber, cut into matchstick-like pieces
SALAD DRESSING
juice of 1 lime 3-4 Tbsp, or substitute lemon juice
4 Tbsp. fish sauce
2 Tbsp. regular soy sauce or wheat-free soy sauce for gluten-free diets
1-3 tsp. chili sauce 1=mild, 2=medium, 3+=hot OR substitute 1-3+ fresh red or green chilies. minced
5 cloves garlic, minced
1/3 cup fresh, chopped coriander, including stems
Optional: 1 tsp. sugar if you prefer salty and sour flavors over sweet, omit the sugar
TO SERVE optional
a bed of lettuce or Chinese cabbage on which to place the salad
PREPARATION
1. Soak the noodles in cool water for 1 hour, or until very soft OR, if you're in a hurry, gently boil the noodles until they are soft and transparent ,about 10 minutes.
2. While noodles are soaking, or boiling, place all salad dressing ingredients together in a cup. Stir well to combine. Set aside.
3. Rinse noodles with cold water. Drain completely and slide them into a large mixing bowl.
4. Bring 3-4 cups water to boil in a soup-type pot. Add the lemongrass slices and boil until fragrant 1-2 minutes.
5. Add the seafood and boil for 1-2 minutes, or just until seafood is cooked. Try not to overcook, as this will make it rubbery.
6. Drain seafood, including lemongrass. Rinse with cold water. Add the drained seafood and lemongrass to the mixing bowl, along with the noodles.
7. Add to the mixing bowl, fresh coriander and basil, spring onions, tomato, and cucumber.
8. Now pour the salad dressing overtop, tossing well to combine.
Do a taste test. Add more fish sauce if not salty enough. If not spicy enough, add more chilli sauce or fresh chilli. If too sour for your taste, add a little more sugar. If you have time, allow the salad to sit in the refrigerator 1 hour or more. Then just toss again and serve.
To serve, place salad on a bed of green or red lettuce, Or Chinese cabbage.