Thai Rice Salad

The Euro football tournament has been a bit of a lifesaver recently and I’m sooo happy England are still in the running at this point. After beating Germany it was lucky that the game was on at the 5pm slot as I had to spend the rest of the evening sobering up. There’s been some dull pub food and it was great that this homemade Thai salad turned out to be so delicious. Rice and noodles might sound weird together but I think it works as the rice soaks up the dressing more than the noodles and so it’s a nice balance. The recipe was in ‘Thailand – The Cookbook’ and I’ve played around with it a little to make it a little easier.

Serves 6

Ingredients

  • 400g jasmine rice
  • 1 pack cooked prawns
  • 300g rice vermicelli
  • 150ml coconut milk (I used light)
  • 250ml fish sauce
  • 50g brown sugar
  • 3 lemongrass stalks (I used 1 tsp lemongrass paste)
  • 5 kaffir lime leaves
  • 2 galangal roots – pounded (I used 1 tsp galangal paste)
  • 1 mango
  • stir fry vegetables – mangetout and baby corn are recommended

Method

1.) Soak the vermicelli in a bowl of water

2.) Put the rice on to cook ( I have a rice cooker)

3.) Make the dressing by adding the fish sauce, sugar, lemongrass, lime leaves and galangal to a pan. Heat to boil and then reduce to a thick sauce. If you taste it on its own at this point it will taste disgusting so don’t worry. Assuming you’re using dried kaffir lime leaves, fish them out.

4.) In a wok, stir fry the veg for a couple of minutes then add the coconut milk and the drained vermicelli noodles. Cook off the coconut milk.

5.) Peel and chop up the mango. Add the slices of mango to a big mixing bowl. Add the vermicelli and veg, the cooked rice, the prawns and the dressing and mix it all up. Serve.