Yum Ta-Lay (Spicy Thai Seafood Salad)

🛒 Ingredients

• Shrimp, raw, peeled, deveined 80 g · 64 kcal
• Squid, raw 80 g · 60 kcal
• Mussels, raw 40 g · 28 kcal
• Glass noodles (vermicelli), dry 30 g · 105 kcal
• Lime juice 30 g · 8 kcal
• Fish sauce 20 g · 10 kcal
• Bird's eye chilies, sliced 10 g · 4 kcal
• Garlic, minced 5 g · 7 kcal
• Palm sugar 10 g · 38 kcal
• Shallots, thinly sliced 20 g · 14 kcal
• Celery, sliced 30 g · 4 kcal
• Cherry tomatoes, halved 50 g · 9 kcal
• Cilantro (fresh coriander), chopped 10 g · 2 kcal
• Mint leaves, fresh 5 g · 3 kcal

👨‍🍳 Instructions

1. Prepare the glass noodles by soaking them in hot water for 5-7 minutes until soft and translucent, then drain and cut into shorter pieces for easier eating.
2. Blanch the shrimp, squid, and mussels in boiling water for 1-2 minutes until just cooked through, then immediately transfer them to an ice bath to stop the cooking process and maintain their tender texture.
3. In a large mixing bowl, combine the lime juice, fish sauce, palm sugar, minced garlic, and sliced bird's eye chilies to create the spicy and tangy dressing. Whisk until the palm sugar is fully dissolved.
4. Add the blanched seafood, drained glass noodles, sliced shallots, celery, and cherry tomatoes to the bowl with the dressing.
5. Gently toss all ingredients together until well combined, ensuring the dressing evenly coats everything.
6. Stir in fresh cilantro and mint leaves just before serving for added aroma and freshness. Serve immediately and enjoy your authentic Yum Ta-Lay.