Scallops with Asian Noodle Salad
- 4 ounces bean thread noodles (cellophane noodles)
- 4 ounces snow peas, thinly sliced on diagnoal (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 tablespoons finely shreeded carrot
- 1/3 cup water
- 1/4 cup Thai fish sauce (nam pla)
- 3 tablespoons sugar
- 2 tablespoon fresh lime juice
- 1 garlic clove, minced
- 1 teaspoon minced serrano chili
- 1 teaspoon chili-garlic sauce
- 1 pound sea scallops
- 1/2 teaspoon sugar
- 2 tablespoons vegetable oil
- 2 shallots, thinly sliced
- 1 tablespoon finely chopped lemongrass
- 1 large garlic clove, chopped
- Produce
- Basil, fresh (1/4 cup)
- Bean sprouts (1 cup)
- Cilantro, fresh (1/4 cup)
- Finely shreeded carrot (2 tablespoons)
- Lemongrass (1 tablespoon)
- Mint, fresh (1/4 cup)
- Peanuts, roasted salted (1/4 cup)
- Serrano chili (1 teaspoon)
- Shallots (2)
- Snow peas (4 ounces)
- Seafood
- Sea scallops (1 pound)
- Condiments
- Chili-garlic sauce (1 teaspoon)
- Thai fish sauce (1/4 cup)
- Cooking & Baking
- Garlic clove (1)
- Garlic clove, large (1)
- Sugar (3 1/4 tablespoons)
- Vegetable oil (2 tablespoons)
- Pasta & Grains
- Bean thread noodles (4 ounces)
- Drinks
- Lime juice, fresh (2 tablespoon)
- Water (1/3 cup)
- Other
- 1 cup matchstick-size strips seeded peeled cucumber
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published September 1, 2002 (10 years ago).
5 people saved this recipe.
