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Salads
- Pasta |
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INGREDIENTS:
4 ozs bean thread noodles (cellophane noodles)*
4 ozs snow peas thinly sliced on diagonal (about 1 1/3 cups)
1 cp bean sprouts
1 cp matchstick-size strips seeded peeled cucumber
1/4 cp chopped fresh mint
1/4 cp chopped fresh basil
1/4 cp chopped fresh cilantro
1/4 cp chopped roasted salted peanuts
2 tbs finely shredded carrot
1/3 cp water
1/4 cp Thai fish sauce (nam pla)*
3 tbs sugar
2 tbs fresh lime juice
1 garlic clove minced
1 tsp minced Serrano chili
1 tsp chili-garlic sauce
Scallops
1 lb sea scallops
1/2 tsp sugar
2 tbl vegetable oil
2 shallots, thinly sliced
1 tbs finely chopped lemongrass
1 lg garlic clove chopped
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DIRECTIONS:
Pull noodles apart; place in large bowl.
Pour enough boiling water over to cover generously. Soak noodles
until tender, stirring occasionally, about 1 hour. Drain; return
to same bowl.
Cut noodles in half (or in thirds if very
long).
Add snow peas, bean sprouts, cucumber, herbs, peanuts, and carrot
to noodles and toss to blend. Combine 1/3 cup water and all
remaining ingredients in small bowl; whisk to blend. Season
dressing to taste with salt and pepper.
Stir dressing into noodle mixture. Let stand
15 minutes, tossing occasionally.
For scallops:
Sprinkle scallops with sugar, salt, and pepper. Heat oil in large
skillet over medium-high heat.
Add shallots, lemongrass, and garlic; stir 1
minute. Add scallops; sauté until just opaque in center, about 3
minutes.
Divide salad among 4 plates; top with scallops and serve.
Servings: 6
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