COCONUT NOODLE SALAD

Another thai dish, I saw this recipes from sbs thai food blog ,something different that i do not know that the rice noodle can be make into a cold dish .I decide to make it.When my husband came back,he was hungry,I told him to try this rice noodle ,he was undecided to eat or not.I make a small portion for him to try.later he asks for another plate.Well,he reply ,not bad.Quite nice taste all the ingrdients blend well together.

COCONUT NOODLE SALAD

Ingredients;
600g fresh thin rice noodle(kway teow)
600g or 1/2 pineapple,peeled,cut into thin baton
175g ginger,peeled ,shredded ( I use young ginger)
50g (1/2 cup) dried shrimp,coarsely chop
2 garlic clove,thinly sliced ( or more)
200ml thick coconut milk
some thinly bird'e eye chillies 9chilli padi) to serve

Chilli sauce;
220g castor sugar
100ml fish sauce
250ml water
2 1/2 tbsp lime juice
4 bird's eye chilli finely chop ( I use more)

Method;
To make the chilli sauce,combine castor sugar,chop chillies,fish sauce,water in a small saucepan over medium high heat,slowly bring to a boil,stirring to dissolve sugar.cook for 5 minutes or until slightly reduced.cool in room temperature,then stir in the lime juice and set aside.

Divide noodle 4 serving bowl,arrange pineapple baton,shredded ginger,shrimp and garlic on top of the noodles.drizzle over chilli syrup and coconut cream,then serve,scattered with chop chillies.
toss and mix well with fork and spoon or chopsticks before eating.