Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. Dressing:

  3. 1/4 cup Thai red chile sauce

  4. 2 cloves garlic, peeled and thinly sliced

  5. 1/4 cup sugar

  6. 1/2 cup lime juice

  7. 1/3 cup Asian fish sauce

  8. 2 tbsp. boiling water

  9. Salad:

  10. 6 ounces uncooked rice vermicelli

  11. 12 ounces medium shrimp, shelled and deveined

  12. 12 ounces bay scallops

  13. 3 plum tomatoes, seeded and diced

  14. 1 cup bean sprouts

  15. 1/2 cup fresh mint leaves

  16. 1 cup thinly sliced red onion

  17. 1/2 cup salted roasted peanuts

Instructions Jump to Ingredients ↑

  1. Combine the chile sauce, garlic and 1 tbsp. sugar in a food processor and blend until the garlic is finely chopped. Add the lime juice, fish sauce, boiling water and remaining sugar and process until well blended. Transfer the dressing to a glass bowl and let stand at least 30 minutes.

  2. Salad:

  3. Place the vermicelli in a medium bowl. Add cold water to cover and let stand 30 minutes. Meanwhile, bring a large saucepan of lightly salted water to a boil. Add the shrimp and boil about 2 to 3 minutes until just cooked through. Remove the shrimp from the pan with a slotted spoon and transfer to a bowl of ice water. Add the scallops to the pan and boil 2 to 3 minutes until firm. Transfer the scallops to the ice water. Heat another saucepan of lightly salted water to a boil. Drain the vermicelli and add to the boiling water. Boil about 1 minute until al dente. Drain the vermicelli and transfer to a bowl of ice water. Drain the vermicelli when cooled and cut into 3 inch lengths. Transfer the vermicelli to a large bowl and add the tomatoes, bean sprouts, mint, red onion and peanuts. Drain the shellfish and add to the salad. Drizzle the dressing over and toss to coat. Divide the salad between bowls and serve immediately.


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