Thai Seafood And Rice Noodle Salad - cooking recipe

Ingredients

4.5 oz rice vermicelli noodles
2 tbsp fish sauce
2 tbsp sweet chili sauce
1/3 cup lime juice
1 None red chili, finely chopped
1 tbsp palm sugar, coarsely grated
1 inch fresh ginger, thinly sliced
1 stalk lemongrass, roughly chopped
2 cloves garlic, thinly sliced
16 None medium raw shrimp, peeled, deveined
1 lb salmon fillets
5 oz snow peas, thinly sliced
9 oz radishes, trimmed, thinly sliced
1/2 cup fresh cilantro leaves, roughly chopped
3 None green onions, thickly sliced

Preparation

Cover vermicelli with boiling water. Let stand until just tender. Drain and rinse under cold water to cool.
Meanwhile, whisk together fish sauce, sweet chili sauce, lime juice, chili and palm sugar. Set aside.
Bring ginger, lemongrass, garlic and 4 cups water to a boil. Reduce heat, add shrimp and cook until just tender. Remove with a slotted spoon and set aside. Add salmon and cook until just tender. Drain and flake.
Combine noodles, dressing, shrimp, flaked salmon and remaining ingredients in a serving bowl. Toss gently to combine.