Thai glass noodle salad with soft eggs and crabs
Packaged crab sticks 2 sticks per portion..
Eggs in booking water for 3 mins and kept in it for 12 mins... Yolk will cook and white will be runny.. (Do it as you please I like runny eggs for salads)
Crabs hand separated and kept aside in fridge
package dried bean thread noodles (saifun)* soba/glass noodles
6 vegetable oil
2 skinless boneless chicken breast halves, finely chopped
18 uncooked large shrimp, peeled, deveined, coarsely chopped
15 garlic cloves, minced
1/2 cup chopped green onions/ I used regular red
1/2 cup chopped fresh cilantro/coriander
3 tablespoons chopped shallots(small red onions) use them!!!!
3 tablespoons Thai fish sauce (nam pla)*
3 tablespoons fresh lime juice
1 tablespoon sugar
Fish sauce intensity differs each brand
. so its essential to ensure the flavour is salty/sour/and sweet.. Salty note should hit your tongue first..
2 1/2 teaspoons minced seeded Thai chilies* or serrano/regular fresh green chilies
Place noodles in large warm bowl. Cover water; once noodle is transfered to large pot of boiling water; cook until just tender and pliable, about 3 minutes. Drain. Rinse with cold water; drain. (Try doing this no sooner than 5 mins as they need to have the bite to it... It turns soft overdone very fast)
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add chicken and shrimp; stir-fry until cooked, about 4 minutes. Transfer to large bowl. Heat 4 tablespoons oil in same skillet over medium heat. Add garlic; cook until fragrant, about 2 minutes. Add garlic-oil mixture to bowl with chicken and shrimp; cool.
Add noodles, green onions and remaining ingredients to bowl. Toss to blend. Season with salt and pepper. Place shredded crabs and eggs and serve
Note; this does well with a spicy stir fried beef too or smoked beef is all the more awesome to me... (Thai spicy smoked beef)
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