So what do you think about these rice noodles with mixed seafood in a zesty and Thai style sweet lime marinade? This Thai seafood noodle salad is the perfect summer lunch salad if you ask me!
Are you a seafood fan?
Oh I can’t get enough of it. And I mean just any type of seafood!
My favorite? I would have to say that my favorite is octopus. And then especially a Spanish dish by the name of ‘pulp a la Gallega’ or Galician style octopus. Boiled octopus slices on top of floury cooked potatoes sprinkled with paprika, good quality olive oil and coarse salt.
However there’s no octopus is this salad.
My local supermarket in Spain regularly sells these beautiful small platters of fresh seafood mix for paellas for just a couple of bucks. I’ve never made a classic paella before (it’s not easy to prepare, believe me!) but I thought that the seafood would be a great addition for noodle and pasta dishes as well.
So that’s how I came up with this Thai seafood noodle salad!
Thai Seafood Noodle Salad
That seafood mix for paella is great.
So that’s how I ended up with 2 types of prawns, larger and smaller ones.
Add to that clams and mussels and you got a nice choice to make a delicious dish! I still had some squid tentacles in my freezer after making a delicious dish I picked up in Madrid: flat beans and squid.
And since I just can’t throw away stuff, I put the tentacles in the freezer for later. I thought these would certainly come in handy for another recipe. I used wide rice noodles this time but I also like to use thin glass noodles if I can find any.
Do you love Thai fish recipes?
Then also check out my Thai green curry with seafood and fish!
- 9 oz rice noodles (250 g)
- 9 oz mix of your favorite seafood (250 g)
- 1 tsp garlic paste
- 3 tbsp lemon juice
- 3 tbsp fish sauce
- 1 tbsp brown sugar or palm sugar
- ½ small red onion sliced
- 2 oz fresh cucumber (55 g), sliced
- 1 small fresh tomatoes diced
- a handful fresh mint chopped
- a handful fresh cilantro chopped
- 3 tbsp salted peanuts crushed
- chili powder or chili pepper
- vegetable oil
- Combine the lemon juice, fish sauce, garlic paste, the sugar, a pinch of chili powder or pepper, 2 tablespoons of vegetable oil and a tablespoon of water.
- Stir well and put this marinade aside for later. Prepare the rice noodles first. Follow the specific cooking instructions you can find on the package. Some are soaked in cold water or in hot water, some are boiled.
- Once the noodles are tender, drain them. Then put the noodles in the fridge until needed later on in this recipe. Prepare a bowl with ice cold water, preferably with ice cubes in it to chill the cooked seafood later on. Fill a large saucepan with water and place it over medium-high heat. Once boiling, cook the seafood. Think about what you want to add first. Smaller seafood will cook faster. I first added the larger prawns.
- After a minute I added the smaller prawns.
- Followed after 30 seconds by baby squid tentacles.
- And after another 30 seconds I finally added shelled mussels.
- Then take the pan off the heat and with a slotted spoon remove the cooked seafood from the hot water and add them to the ice water bowl.
- Put this in the fridge now too. Leave both the seafood and noodles in the fridge until cold. Then add the noodles to a large bowl or deep dish. Drizzle with the marinade.
- Stir well (I sometimes use my hands for this) and then add the freshly chopped mint and cilantro. Also add the cucumber and tomato.
- Drain the chilled seafood and add it to the noodles as well. Stir well. Check the seasoning and add extra fish sauce, pepper or lemon juice to taste if necessary. Scoop the noodle salad onto plates or into bowls. Sprinkle with the crushed salted peanuts. Serve cold.