Recipe

A A A

• salad
• 4 oz bean thread noodles
• 4 oz snow peas , thinly sliced on diagonal (about 1 1/3 cups)
• 1 cup bean sprouts
• 1 cup matchstick-size strips seeded peeled cucumber
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped roasted salted peanuts
• 2 tbsp finely shredded carrot
• 1/3 cup water
• 1/4 cup thai fish sauce ( nam pla)
• 3 tbsp sugar
• 2 tbsp fresh lime juice
• 1 garlic clove, minced
• 1 tsp minced serrano chili
• 1 tsp chili-garlic sauce
• scallops
• 1 lb sea scallops
• 1/2 tsp sugar
• 2 tbsp vegetable oil
• 2 shallots, thinly sliced
• 1 tbsp finely chopped lemongrass
• 1 large garlic clove, chopped

• 1 For salad:
• 2 Pull noodles apart; place in large bowl. Pour enough boiling water over to cover generously. Soak noodles until tender, stirring occasionally, about 1 hour. Drain; return to same bowl. Cut noodles in half (or in thirds if very long).
• 3 Add snow peas, bean sprouts, cucumber, herbs, peanuts, and carrot to noodles and toss to blend.
• 4 Combine 1/3 cup water and all remaining ingredients in small bowl; whisk to blend. Season dressing to taste with salt and pepper. Stir dressing into noodle mixture.
• 5 Let stand 15 minutes, tossing occasionally.
• 6 ****
• 7 For scallops:
• 8 Sprinkle scallops with sugar, salt, and pepper.
• 9 Heat oil in large skillet over medium-high heat.
• 10 Add shallots, lemongrass, and garlic; stir 1 minute. Add scallops; sauté until just opaque in center, about 3 minutes.
• 11 Divide salad among 4 plates; top with scallops and serve.