Asian Salad Recipes - Thai Egg Noodle Salad (Yam Ba Mee) Recipe

Ingredients

• 2 nests of dried ba mee (egg noodles)

• 60g (2oz) pork fillet

• 60g (2oz) skinless chicken breast fillet

• 60g (2oz) raw prawns

• 6 large lettuce leaves

• 1 onion, halved and then thinly sliced

• 10 cherry tomatoes, halved

• 2 celery stalks, thinly sliced

• 1 small carrot, cut into thin matchsticks

• 2 spring onions, roughly chopped

• 1 level tablespoon finely chopped mint leaves

For the dressing:

• 4 garlic cloves

• 3 small red shallots

• 2 dry chilies

• 2 tablespoons fish sauce

• 2 tablespoons lime juice

• 2 level teaspoons sugar

• 2 heaped tablespoons ground roast peanuts

Serves 4

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Method:

1. Bring a pan of water to the boil, add the noodles and simmer until they soften and separate. Remove, drain, and hold under cold running water to stop the cooking process. The noodles should be just al dente, Le. tender but still firm. Drain well again and set aside.

2. Place the pork in a pan, cover with water, bring to the boil and simmer until cooked through, about 3 minutes. Remove and set aside. Place the chicken in the boiling water and simmer until cooled through, about 4 - 5 minutes.

3. Remove and set aside. Briefly dip the prawns in the boiling water, until they just change color. Remove and set aside.

4. Make the dressing: preheat a hot grill. Wrap the garlic, shallot and chilies in foil and grill the parcel for 1 minute on each side. Remove the foil, place the contents in a mortar and pound to a paste. Add the fish sauce, lime juice and sugar, and stir until it dissolves. Set aside.

5. Thinly slice the pork at an angle, then cut the slices into thin strips and place in a bowl. Tear the chicken into small pieces and add to the bowl.

6. Peel and devein the prawns (leaving their tails on if you prefer), and place in the bowl. Add the noodles and the remaining ingredients with the dressing and mix well.

7. Just before serving, add the ground peanuts. Stir, turn out on a plate and serve.