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Warm Thai seafood and pork glass noodle salad with Nam Jim

Preparation time
30 minutes
Cooking time
10 minutes


  • 125g vermicelli bean thread noodles
  • 2 tbsp (40ml) peanut or extra virgin olive oil
  • 200g pork mince
  • 500g baby calamari, cleaned and sliced into 2cm rings (400g cleaned calamari flesh)
  • 12 medium green prawns, peeled and deveined
  • 250g skinless salmon fillet,sliced into 4cm slices
  • 2 limes, halved

Nam Jim

  • 4 coriander roots, roughly chopped
  • 3 long red chillies, seeds removed 
  • 6 eschallots, peeled

Peanut and coconut topping

  • 1/3 cup roasted peanuts, finely chopped
  • 2 tbsp shaved (or shredded) coconut
  • ½-1 long red chilli, finely sliced (or to taste)
  • 1 tsp lime zest

Leaf Salad

  • 2 green onions, finely sliced
  • 4 garlic chives, finely chopped
  • 100g bean sprouts
  • ½ cup coriander leaves
  • ½ cup Thai basil leaves
  • 60g betel leaves, roughly shredded


  1. For Nam Jim, process coriander, chilli, eschallots, garlic and palm sugar until finely chopped. Add lime juice and fish sauce, process for another few seconds, pour into a jug and set aside.
  2. Place the noodles in a large bowl, cover with boiling water and set aside for 15 minutes or until tender. Drain and rinse well with cold water.
  3. Meanwhile, heat 1 tablespoon oil in a large frying pan, add pork mince and cook for 5 minutes, stirring frequently, until the pork is brown and beginning to crisp. Add noodles with ½ cup Nam Jim and stir over low heat until combined. Keep warm.
  4. For peanut and coconut topping, toast peanuts in a small frying pan over medium heat for 3 minutes, add coconut and chilli and cook for a further 2 minutes until the peanuts and coconut are golden and the chilli is lightly charred. Remove from heat and stir through lime zest. Remove to a small bowl and set aside.
  5. For leaf salad, combine all ingredients in a large bowl.
  6. Brush calamari, prawns and salmon with 1 tablespoon olive oil and season with salt and pepper. Heat a griddle pan or heavy cast iron grill over medium heat. Cook lime halves, cut side down until charred, remove. Add seafood and grill for 30 seconds each side or until just cooked.
  7. To serve, spoon pork noodles into serving bowls, top with leaf salad, grilled seafood and charred lime and sprinkle with peanut and coconut topping. Serve remaining Nam Jim separately.
  8. On a platter, serve seafood on leaf salad and noodles in a bowl, sprinkle with peanut and coconut topping.

Lyndeys note: Vermicelli bean thread noodles are also known as glass or cellophane noodles. Rice noodles can be substituted but they are white and not as pretty as the transparent ones.


Preparation time
30 minutes
Cooking time
10 minutes


Two Blues Sauvignon Blanc 2014
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