![Thai noodle and seafood salad Thai noodle and seafood salad](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/F861134E-6BAB-4D74-9309-E6D735E62461/Derivates/495CA539-5490-4BE7-952E-9701E048F8B6.jpg)
Dificuldade
A maioria das nossas receitas são fáceis de confecionar. Contudo, algumas exigem mais tempo ou são um pouco mais exigentes, sendo classificadas como médias ou avançadas.
Tempo de preparação
Tempo que precisa para preparar esta receita
Tempo total
Tempo que leva a preparar esta receita do início ao fim
Porções
Porções
Ingredientes
- 200 g rice vermicelli noodles
- 10 dried shiitake mushrooms
- 60 g peanut oil
- 4 garlic cloves
- 6 spring onions/shallots, white part only (green fronds reserved)
- 1 - 2 fresh bird's eye chillies, plus extra for garnishing
- 12 sprigs fresh coriander, roots and stems (leaves reserved)
- 200 g medium raw prawns, peeled
- 200 g calamari tubes (approx. 2-3 tubes), cut into 1.5 x 5 cm strips
- 230 g canned bamboo shoots, drained
- 1 carrot, cut into julienne slices
- 120 g lime juice (approx. 6 limes)
- 100 g fish sauce
- 1 tbsp palm sugar (approx. 2 cm cube), grated
- 60 g sweet chilli sauce
- 2 tomatoes, deseeded and cut into strips (1 cm) (opcional)
- 1 - 2 pinches sea salt, to taste
- 1 - 2 pinches ground black pepper, to taste
- 1 lime, cut into wedges, to serve
- Nutrição
- por 1 portion
- Energia
- 1192 kJ / 284 kcal
- Proteína
- 20 g
- Hidratos de carbono
- 20 g
- Gordura
- 11.6 g
- Gordura saturada
- 2.1 g
- Fibra
- 7 g
- Sódio
- 1699.5 mg
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