Spicy glass noodle salad

This simple noodle salad makes the perfect summer dish thanks to an abundance of fresh vegetables and seafood.

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serves 2

*100g dried glass noodles
*8 prawns, shelled and deveined
*200g mixed seafood, such as squid, mussels and scallops
*½ onion, chopped
*1 Chinese celery stick, chopped
*1 small lettuce, chopped for the dressing
*1 long red chilli, sliced
*3 garlic cloves
*3 tablespoons lime juice
*2 tablespoons nam pla (Thai fish sauce)
*1 teaspoon chopped
*red spur chilli
*2 teaspoons brown sugar


1 Soak the glass noodles in cold water for 20 minutes. Drain and set aside.

2 Bring a pan of water to the boil, then add the prawns and mixed seafood and boil for roughly 3–5 minutes until it is cooked. Drain and set aside.

3 Make the dressing. Using a mortar and pestle or a food processor, pound or blitz the sliced long chilli and garlic into a rough paste. Mix in the lime juice, fish sauce, chopped spur chilli and brown sugar. Continue pounding or blitzing the mixture until the sugar disintegrates.

4 Combine the noodles, seafood and chopped vegetables with the dressing in a deep bowl and mix well. Serve immediately.

More from Rosa's Thai Cafe: The Cookbook:

Rosa's Thai Cafe: The Cookbook by Saiphin Moore, Photography by Dan Jones, published by Mitchell Beazley, £20, www.octopusbooks.co.uk

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