Ingredients
Method
1.Spray a large frying pan with oil. Heat over moderate heat. Add egg; tilt pan to cover base. Cook for 1 minute or until set underneath. Turn; cook a further minute or until golden and set. Transfer to a chopping board. Roll into a log; slice thinly.
2.Spray pork with oil; add to pan. Cook for 2 minutes each side. Transfer to a plate. Cover with foil; rest for 5 minutes. Slice.
3.Whisk sauces, juice and garlic in a small bowl. Place lettuce, corn, tomato, snow pea sprouts, coriander, onion, pork and egg in a large bowl.
4.Drizzle dressing over salad; toss to combine. Spoon into serving bowls. Serve at once.
Omit pork and add sliced, pan-fried pork or chicken sausages; cooking time will vary. Fish sauce adds a slightly salty Thai flavour to this salad.
Note