Glass Noodle Salad
Spicy Thai salad with glass noodles, prawns, and pork. Nostalgic dish from Thai barbecues; serve hot or at room temperature.
Salads
Discover · meals + nuts + dairy-free + prawn + onion
5 recipes
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Ingredients
Kung Pao Shrimp
Kung pao (gongbao) shrimp is the seafood cousin of the classic Sichuan gongbao jiding, named for the 19th-century governor-general Ding Baozhen whose title was Gong Bao. Where the chicken version uses diced meat, the shrimp version keeps the prawns whole or halved so they curl into bright pink commas around the chillies and peanuts. The flavour profile is the signature Sichuan "lychee" balance: a touch of sweetness from sugar, sourness from black vinegar, salt and umami from soy, and the warm tingle (ma la) of toasted Sichuan peppercorn paired with the smoky bite of dried er jing tiao chillies. This is a fast dish, fundamentally a wok exercise: every ingredient must be prepped and lined up before the heat goes on, because once the chillies hit the oil you have maybe ninety seconds before everything is overcooked. Difficulty is moderate for a home cook with a working wok and high burner; the trick is keeping the chillies dark red and fragrant without scorching them black, and pulling the shrimp out the moment they curl. Served over plain rice it is one of the most rewarding ten-minute meals in the repertoire.
Chinese
Prawn and Pork Pad Thai
This classic Thai dish of noodles is both aromatic and lightly spicy, serving well as either a main course or a starter. Pad Thai combines stir-fried rice noodles with tender chicken, pork, and prawns in a balanced sauce of curry paste, oyster sauce, and fish sauce. Fresh herbs, crushed peanuts, and a squeeze of lime complete this iconic Thai street food favourite.
Thai
Sweet and Sour Prawns
This is a very popular Chinese dish where the sweet and pungent flavours of the sauce combine beautifully with firm, succulent prawns. Simple to make and elegant enough for entertaining, it can be served as part of a larger Chinese meal or as a standalone starter. The balance of sweet, sour, spicy, and savoury creates an unforgettable sauce.
Chinese
Traditional Pad Thai
Pad thai began as a 1930s government-promoted national dish during a campaign to reduce rice consumption, and has since become Thailand's best-known noodle export. The success of any version comes down to the sauce: equal parts fish sauce, tamarind and palm sugar, with a spoonful of finely chopped pickled radish for backbone. Once the sauce is mixed the wok work is fast, with soft rice noodles, chicken, tofu, dried shrimp and egg joining in quick succession before the dish is finished with peanuts, chives, lime and chilli at the table.
Thai