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Pork Sausage Noodle Salad

October 20, 2014

A different take on Thai noodles

A different take on Thai noodles

This recipe was inspired by a dish that we had at the infamous Taling Pling restaurant in Bangkok on a recent trip to Thailand.

I had been in the waiting room of the Bangkok International Dental Clinic, waiting for my husband to have some work done – yes it really is cheaper and better – chatting to some staff when I enquired about a “good” Thai restaurant to visit which was frequented by the locals. We regularly eat “on the street” but were wanting a little less frenzy over our meal that night!

The staff had great debate over which restaurant that they would recommend and finally decided on Taling Pling.

It was a refreshing change to see some very unusual things on the menu such as cowslip florets, taling pling berries, stink bean seeds and red ant eggs!! Something that seemed completely out-of-place on the menu was a vermicelli  noodle dish that was made with pork sausage and pickled garlic. I have tweaked my recipe to incorporate zucchini noodles and makes for a simple but tasty dish.

1 pkt of shiratake vermicelli noodles, rinsed & drained**
1 large zucchini, spiralised
1 large (good quality) pork sausage
1 clove fresh garlic
1 red chilli, sliced
2 spring onions, sliced
10 cloves pickled garlic*, quartered
handful chopped coriander
2 tabs macadamia oil
1 tab fish sauce
lime juice to taste
Heat the oil in a pan and sauté the fresh garlic, spring onions and chilli. Remove the skin from the raw sausage and sauté  until crumbly. Add the noodles and zucchini and stir fry until the zucchini has softened but not disintegrating. Season with the fish sauce and lime juice and garnish with the pickled garlic and coriander. 
* Substitute white cocktail onions if you can’t find pickled garlic. 
** You can always use rice vermicelli noodles, prepared as per packet, too.
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