Ingredients
4
ounces bean thread noodles (cellophane noodles)*
4
ounces snow peas, thinly sliced on diagonal (about 1 1/3 cups)
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
1/4
cup Thai fish sauce (nam pla)*
1
tsp minced serrano chili
1
tsp chili-garlic sauce*
2
shallots, thinly sliced
1
tbsp finely chopped lemongrass*
1
large garlic clove, chopped
Directions
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. 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. Let stand 15 minutes, tossing occasionally.
5.
Sprinkle scallops with sugar, salt, and pepper. Heat oil in large skillet over medium-high heat. Add shallots, lemongrass, and garlic; stir 1 minute. Add scallops; sauté until just opaque in center, about 3 minutes.
6.
Divide salad among 4 plates; top with scallops and serve.
7.
* Available at Asian markets and in the produce section and/or Asian foods section of some supermarkets.
New-York Restaurants
