Spicy Cellophane Noodle Salad


– 8 prawns, peeled
– 5 ounces minced pork
– 1 ounce cellophane noodles, soaked 15 minutes in cold water
– 3 spring onions, sliced length 1 inch
– 2 prik ki nu, finely sliced
– 1 tomatoes, sliced
– 3 onion, sliced
– 2 tablespoon lime juice


Blanch cellophane noodles for a few seconds and set aside. Boil Prawns then Pork till cooked, strain and mix with the glass noodles. Add spring onions, chillies, tomatoes and onion then season with lime, fish sauce and serve.

Krung Thep Thai Cuisine
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