Day 6, Spicy Shrimp and Tofu Noodle Salad

SPICY SHRIMP AND TOFU NOODLE SALAD

This week´s menu is inspired by Thai Home Cooking.  Last week, I was visiting a work colleague at her home, she made Som Tom and Spicy glass noodle salad with scampi.  So now that am back, I can start cooking some of my favourite thai dishes.  And this one that I made this evening has become a comfort food.

3     tablespoons lemon juice
2     tablespoons fish sauce (such as nam pla or nuoc nam), to taste
2     tablespoons soy sauce
2     tablespoons sugar
5     pieces small red chilies, chopped

4 oz (125 grams)     cellophane/glass noodles
10     cherry tomatoes, halved
12     cooked peeled, deveined medium scampi
1       piece  fried tofu, cut into small slices
150   grams  mushrooms/champignon, sliced
50     grams  fresh mint leaves, chopped
50     grams  fresh coriander, chopped
50     grams  onions, sliced
10     grams  garlic, chopped

Whisk the first 5 ingredients in a separate bowl to blend.  Dressing can be prepared ahead of time and let it stand at room temperature.

Soak noodles in cold water for 10 minutes to soften.  If required, noodles can be prepared 2 hours ahead of time, left in the water until ready to use.  Drain and coarsely cut with scissors into 6-inch lengths.  Transfer to bowl with dressing.

Add the tomatoes and all the remaining ingredients onto the noodles.  Toss to coat.  Place the noodles in a serving platter and garnish with coriander and slice lime wedges.

Note:  For a less spicy salad, simply bruise the whole chillies, do not cut them.  The original recipe would require for a pickled garlic, but i used a regular one instead.