Panang Salad Recipe

Wash and dry the romaine lettuce, then chop or tear into bite-sized pieces. Place in a large mixing bowl.

Add shredded purple cabbage, julienned carrot, sliced cucumber, cilantro, basil, bean sprouts, and chopped scallions to the bowl and gently toss to combine.

If using leftover or pre-cooked shrimp, pat dry with paper towels. If raw, bring a pot of salted water to a boil, add shrimp and cook until opaque (about 1–2 minutes), then transfer to an ice bath to stop cooking. Drain and pat dry.

Place cooked shrimp on top of the tossed salad but hold off final tossing until the dressing is made so the shrimp stay slightly separate.

Soft-boiled eggs

Bring a small pot of water to a gentle boil. Carefully lower eggs into the water and cook for 6 1/2 minutes for a jammy yolk. Remove and place into an ice bath for 3 minutes. Peel gently and halve lengthwise. Set aside.

In a small bowl or jar, combine panang curry paste, fish sauce, lime juice, light brown sugar, and coconut milk.

Whisk or shake vigorously until sugar dissolves and the dressing becomes smooth and slightly emulsified. Taste and adjust: add up to 1 tsp more fish sauce for saltiness, more lime for acidity, or a pinch more sugar to balance.

Slowly whisk in the neutral oil to round the dressing and give a slight sheen. If the dressing is too thick, thin with 1–2 teaspoons of warm water until pourable.

Pour the panang-style dressing over the salad ingredients in the large bowl. Reserve a small amount to drizzle over the eggs and shrimp if desired.

Gently toss the salad so the dressing coats the vegetables evenly but avoid crushing delicate herbs and bean sprouts.

Arrange the halved soft-boiled eggs and cooked shrimp on top of the tossed salad.

Sprinkle the coarsely chopped dry-roasted peanuts and fried shallots evenly over the salad for crunch.

Season lightly with sea salt if needed and scatter thin red chili slices for heat, if using. Serve with lime wedges alongside for extra acidity.