Source: Heath McConnell
Servings: 2 servings
Prep Time: 15 mins
Cook Time: 10 mins
100 grams glass noodles, dried
100 grams ground pork, minced
2 small squid, sliced into rings
6-10 prawns, uncooked, peeled and deveined
1 large shallot, sliced lengthwise
handfull cilantro, chopped coarse
1 cup chinese celery, cut into 1/2″ length pieces
1 tomatoes, sliced
2 tablespoons Asian fish sauce
2 tablespoons fresh lime juice
1-1/2 teaspoon packed light brown sugar
4 bird’s eye chilies-red, chopped
1-1/2 teaspoon pickled garlic juice
3/4 cup cashews (1/4 pound), crushed
Notes / Directions
Soak the glass noodles in a bowl of water for 10 minutes, or follow directions. Drain, cut, set aside.
Cook the pork in a pan of boiling water for 1-2 minutes until cooked, then drain and set aside.
Cook the squid in a pan of boiling water for 2-3 minutes until cooked, then drain and set aside.
Cook the prawns in a pan of boiling water for 1-2 minutes until the shrimp change color, then drain and set aside.
To make the spicy sauce, mix the fish sauce, lime juice, sugar, chilies, and pickled garlic juice together in a bowl until the sugar has dissolved, set aside.
Cook the noodles in a pan of boiling water for 1-2 minutes until soft and cooked. Drain and rinse in cold water and drain again. Transfer to a bowl, add shrimp (prawns), squid, pork, onion, cilantro, celery, tomato, and the sauce and mix well. Sprinkle with the cashews and serve.