Prawn, Squid and Glass Noodle Salad is a light and refreshing dish that is commonly found in Southeast Asian cuisine, particularly in Thailand and Vietnam. The dish typically consists of boiled prawns and squid, glass noodles, herbs, vegetables, and a tangy dressing made with lime juice, fish sauce, and chili. The combination of flavors and textures makes for a delicious and satisfying salad that is perfect for warm weather or as an appetizer before a main course. While the exact origin of the dish is unclear, seafood salads have been a part of Southeast Asian cuisine for centuries, and it is likely that the Prawn, Squid and Glass Noodle Salad has its roots in these culinary traditions. Today, it is a popular dish in many restaurants and can be found in many cookbooks and online recipe sources, often with variations to suit individual tastes and preferences.
Cook the noddle's, following the instructions on the pack. When cooked, drain and keep to one side.
Put the celery and cucumber in a small bowl, and add 1/2 tsp of slat, mix lightly with your hands, and leave for 10 minutes.
Soak the red onion in a bowl of water for the same length of time, to release some of the bitterness.
Bring a small pan of water to the boil. Add 1/2 tsp of salt and cook the green beans on a medium heat for 5 minutes. Drain, and gently cool down in cold water.
Bring another pan of water to the boil. Add 1/2 tsp of salt and cook the seafood for 2 -3 minutes, until it's just cooked through. Drain through a sieve, and cool down in cold water.
In a large bowl, combine the noddle's, tomatoes and chopped lime leaf, and keep to one side.
By now, the cucumber, celery and red onion should be ready. Squeeze out any excess water with your hands and add them to the large bowl.
Drain the cooled seafood and beans, pat dry with kitchen paper, and add them to the bowl too.
To make the dressing, combine the garlic, red chili, lime juice, fish sauce, sugar, soy sauce, and sesame oil in a small bowl. Mix thoroughly until the sugar has dissolved.
Pour the dressing over the salad and mix lightly with your hand. Arrange on a large plate to share, or on individual plates. Pour any remaining dressing from the bottom of the bowl over the top, and sprinkle with coriander, mint, Thai basil and chopped peanuts.
