Spicy Thai Salad with Shrimp, Pork, and Crispy Rice Noodles
In 1995, I was lucky enough to be invited as a guest chef at the Oriental Hotel in Bangkok. I brought my sous chef and pastry chef with me, and for two weeks we toured the temples and markets of the city, seeing (and eating) many unusual and beautiful things. I vividly remember the profusion of flowers and the tasty and sometimes strange street food (such as the edible insect cart, which we avoided), and the gradual change from barely tolerating hot chiles to actually craving them on a daily basis. When I returned, my sous chef, Ronald Carr, helped me develop this dish to showcase the new flavors that I’d fallen for. This substantial salad could be served for lunch, dinner, or as a first course before something light, such as grilled fish. To lighten up the salad, you can add an extra handful of shredded cabbage or even more of the crispy noodles (keep in mind that the salad will be a bit drier if you do this). Small or medium shrimp work just fine in this recipe, and they’re less expensive than larger varieties.
Recipe information
Yield
makes 4 servings
Ingredients
Thai Base
Crispy Rice Noodles
Salad
Shrimp and Pork Mixture
To Assemble
Preparation
Thai Base
Step 1
Whisk everything together and taste. Adjust for acidity, sweetness, and heat; set aside.
Crispy Rice Noodles
Step 2
Heat 2 inches of the oil in a wok or large, deep skillet to 375°F, or just below the smoking point. Fry the noodles in two batches; they will cook and expand almost instantly (and the shape of the wok has room for the noodles to puff). Remove them with a slotted spoon or basket, and drain on paper towels.
Salad
Step 3
Assemble the ingredients in a large bowl; set aside.
Shrimp and Pork Mixture
Step 4
In a medium nonstick skillet, heat the peanut oil and sauté the shallots and garlic until golden, stirring constantly so as not to burn the garlic. Add the lemongrass and ginger and stir for 1–2 minutes. Stir in the shrimp and pork and cook, breaking up lumps with a spoon, for about 3 minutes. Add the Thai Base and stir to incorporate. Allow the mixture to simmer and thicken for about 2 minutes. Taste for seasoning, adding salt if necessary, and remove from the heat.
To Assemble
Step 5
Toss the warm shrimp and pork mixture with the salad ingredients until well combined. Add the noodles and toss again; serve immediately on a large platter or individual plates. Garnish with additional chopped herbs and a drizzle of the Thai Base, if desired.
Notes
Step 6
The recipe for the Thai base makes more than you’ll need in this salad, but the base will keep in the refrigerator for several weeks. It’s great to have on hand to flavor other dishes; you can basically use it anywhere you’d use soy sauce. Splash it into stir-fried broccoli, shrimp, eggplant, or noodles. It’s delicious with pork dishes as well.
