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Sian Victoria © - Prawn Vermicelli Noodle Salad Recipe

How to Make Easy Thai food at Home

If you love Thai food and you’re a whizz in the kitchen then you’ll love the award winning Thia Taste range of authentically Thia ingredients available in all major supermarkets.

Thia Taste recently got in touch with me to see if I would be up for recreating a dish created by Thai restauranteur Seb Holmes. As my family and I really enjoy Thia food I accepted their challenge and they kindly sent me a box full of ingredients so I could start creating restaurant quality food at home recipes.

Seb Holmes created four authentic Thia recipes using ingredients from the Thia Taste range, my favourite of the bunch is the Crab & Prawn Vermicelli Noodle Salad. It’s gluten free and contains three of my favourite ingredients noodles, lime juice and of course coconut milk!

Sian Victoria © - Prawn Vermicelli Noodle Salad Recipe fresh ingredients

As you can see the dish looks delicious. As I’m not a fan of crab meat I left it out and instead used a whole bag of king prawns which tasted beautiful as they turn golden in the chilli and turmeric paste.

To be honest the first time I made this dish it more like a soup - as let’s just say I never read the instructions on how to do the noodles properly and they turned into a sloppy mess. It still tasted great but obviously it had a different consistency, so on my second attempt I cheated and used already made noodles that you can find in the fresh fruit and vegetable aisle in most supermarkets and it turned out perfect.

The Mother was impressed and asked for a second serving, so considering she spent a month last Christmas in Thialand with a Thia family eating authentic Thia food, I think I did a good job (luckily she didn't see my first attempt!)

Ingredients:

6 fresh tiger prawns, de-veined and sliced lengthways in half
50g fresh brown crab meat (white meat or a mixture is also delicious)
100g Vermicelli Noodles, blanched in boiling water for 10 minutes and then refreshed under cold water
6 cloves garlic, peeled
1 tbsp coriander root (leave out if you can’t find)
1 tbsp Galangal
1 tbsp Turmeric Paste
200ml, Coconut Milk
10g coriander, picked and washed
1 tsp Red Chilli Paste
10g chives, chopped into 1cm pieces
10g mint leaves torn slightly
20g peeled Thai shallots, sliced (any sweet shallot will be nice)
2 spring onion, cleaned and finely shredded
1 lime, chopped into cheeks
1 tsp coarse sea salt
1 tbsp Fish Sauce
1 tsp Palm Sugar
2 tbsp vegetable oil

Instructions:

Mix the garlic, galangal, turmeric and red chilli paste together.

In a large pan or wok heat the vegetable oil on a medium to high heat and then fry this paste out, moving constantly to avoid it sticking to the pan.

When the paste begins to turn golden brown in colour add the prawns and brown crab meat and continue to fry for a further 2-3 minutes until they are completely pink and hot throughout.

At this stage add the fish sauce and the palm sugar and fry for a further 30 seconds to caramelise the sugar, you will notice that the paste begins to darken at this stage.

Next add the coconut milk, blanched noodles, shallots, mint, coriander and chives and delicately toss everything together in the pan allowing the noodles, salad and prawns to all mix and be coated by the coconut sauce.

Serve the noodles straight away in bowls with spoons and chopsticks and a cheek of lime, it’s also great with a good helping of Thai Taste sweet chilli sauce.

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