Thai style brown rice noodle salad

The greatest inventors came up with ideas and solutions because they weren't afraid to break the patterns and come up with new ways of doing things. It’s ok to do things your own way, even if it’s not the commonly approved way.

I love this little shopping adventures at a new destination, experiencing the new and unknown flavours, buying things you have no idea how to use and just experiment with them. It may not be the way the locals would use but improvising is what we are going to do here, so feel free to change it and do it your own way. This is a variation on Thai glass noodle salad.

Ingredients (serves 2):
- 1/2 a pack brown rice noodles
- handful of uncooked shrimps (15-20)
- 1 small cucumber sliced
- 2 small tomatoes cut in eights
- 1 or 2 shallots sliced in halves
- small bunch of celeriac roughly leaves chopped
- bunch of colander chopped
- 2 bird-eye chillies roughly chopped

For the dressing:
- juice of 2 limes
- 1 tablespoon of palm sugar
- 1 tablespoon of fish sauce
- 2 tablespoons of warm water

Preparation:

1. turn on some good tune (I use Faist Mushaboom Mocky Mix)
2. soak the noodles in lukewarm water for 5min
3. mix dressing ingredients and put aside
4. remove the heads of the shrimps and wash in cold water, put them in a bowl and soak in boiling water for about a minute or until turn red but remain moist and fleshy inside.
5. cook noodles according to packet instructions
6. rinse noodles in cold water and mix with remaining ingredients
7. pour over the dressing

You should be finished by the time the tune starts for the 3rd time. For a classic Thai experience serve on a plastic plate with aluminum cutlery (this time I was cooking at work so I found this fancy matte-grey, square plate but next time will be on my plastic plates with a pink floral design).