As a young girl in Bangkok, we planted fresh herbs and spices in the garden in our back yard. For a quick, refreshing salad, I would pick fresh bird’s-eye chilies, lemongrass, and mint and mix with fish sauce and fresh squeezed lime juice. Often I would add ground chicken or pork, seafood or tofu. Now that I live in Maine, I use fresh lobsters and also add our Pad Thai sauce.
1/3 cup WATCHAREE’S Pad Thai Sauce
3 cups cooked lobster meat, cut into ¾ inch pieces
3-5 fresh red chilies
4-5 stalks fresh lemongrass, peeled and sliced thinly from the bottom until the reaching the purple part of the stalk
3-4 fresh or frozen kaffir lime leaves (optional)
½ cup fresh mint leaves
3-4 shallots, thinly sliced
Add all ingredients in a mixing bowl. Mix well. Adjust spice level by reducing fresh chilies to your liking. Enjoy this refreshing salad with a glass of white wine or cold beer on a hot summer day!