Alaska King Crab Pad Thai Salad

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Alaska King Crab Pad Thai Salad

Serves: 4


	Ingredients 1 lb flat rice noodles 1/4 cup mirin 1/4 cup soy sauce 2 Tbsp lime juice 2 Tbsp sesame oil 1 Tbsp ginger, chopped 2 cups daikon, julienned (a type of radish) 1 cup bean sprouts 1 cup Chinese long beans, diagonally-cut 1/4 cup red bell pepper, julienned 3 Tbsp cilantro, chopped 2 Tbsp mint, chopped 1 cup firm tofu, cut into 1/2-inch cubes 3 Tbsp cornstarch Peanut oil, as needed 12 oz Alaska King Crab leg meat, cut up Salt and pepper, to taste Garnish Black sesame seeds, as needed Fresh cilantro sprigs, as needed

Method

Soak rice noodles in warm water for 20 minutes to soften; drain well and set aside.

To make dressing, in small bowl, combine mirin, soy sauce, lime juice, sesame oil and ginger; mix well and set aside.

In large bowl, combine rice noodles, daikon, bean sprouts, long beans, red bell pepper, cilantro and mint.

Pour dressing over vegetables; toss gently to coat.

Dredge tofu in cornstarch. Deep fry in 375 degree F oil until golden and crisp; drain on absorbent towels.

Add tofu and king crab meat to vegetables; toss gently. Season with salt and pepper.

For each serving, place 1/4 salad on chilled plate or bowl; sprinkle with sesame seeds and garnish with cilantro sprig.

Courtesy of the Alaska Seafood Marketing Institute