Thai Silver Noodle Salad Recipe

Soak noodles in cool water for 1 hour, or until very soft. OR, if you're in a hurry, gently boil the noodles until they're soft and transparent (about 10 minutes).

While noodles are soaking (or boiling), place all salad dressing ingredients together in a cup. Stir well to combine. Set aside.

Rinse noodles with cold water. Drain completely and slide them into a large mixing bowl.

Bring 3-4 cups water to boil in a soup-type pot. Add the lemongrass slices and boil until fragrant (1-2 minutes).

Add the prawns and chicken and boil for 1-2 minutes, or just until prawns are cooked. Try not to overcook, as this will make it rubbery.

Drain seafood and chicken, including lemongrass. Rinse with cold water. Place drained prawns, chicken and lemongrass in the mixing bowl (along with the noodles).

Add to the mixing bowl: fresh coriander and basil, spring onions, tomato, and cucumber.

Now pour the salad dressing overtop, tossing well to combine.

Do a taste test. Add more fish sauce if not salty enough. If not spicy enough, add more chilli sauce or fresh chilli. If too sour for your taste, add a little more sugar.

If you have time, allow the salad to sit in the refrigerator 1 hour or more. Then just toss again and serve.

To serve, place salad on a bed of green or red lettuce, OR Chinese cabbage.