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Step-by-step Thai salad

Sophia Young
  • 72 minutes
  • Serves 6

INGREDIENTS

2

Chicken breasts, small

500 g

Prawns, small green

15 g

Shrimps, dried

2

Birdseye chillies, red

1/4

Chinese cabbage

1/2

bunch Coriander

3

Coriander, roots

2 cloves

Garlic

2

Lebanese cucumbers

2

stalks Lemongrass

1/2 cup

Peanuts with, raw roasted skins

3

Shallots

1/3 cup

Thai basil, leaves

1/4 cup

Fish sauce

1/3 cup

Lime juice

100 g

Mung bean noodles

1 1/2 tbsp

Palm sugar

15g dried wood-ear fungus