Thai Spicy Seafood Glass Noodles (Easy Rice Cooker Version)

Perfectly locks in the fresh sweetness of seafood and the spicy-sour sauce into the glass noodles. Just steam it in the rice cooker and you're done, even saving the trouble of washing the pot. Ingredients: Main: 2 bundles of glass noodles (pre-soaked in warm water), 6 shrimp, squid or clams as desired. Aromatics: Minced garlic, minced chili, chopped cilantro. Sauce: 2 tbsp Thai spicy sauce (or Thai spicy soup mix/paste), 1 tbsp fish sauce, 1.5 tbsp lime juice, 150 ml water or broth. Instructions: Layering: Spread the softened glass noodles at the bottom of a deep dish or the inner pot. Arranging and Saucing: Arrange the shrimp, squid, and other seafood on top of the glass noodles. Mix the spicy-sour sauce, fish sauce, minced garlic, chili, and water, then pour evenly over the seafood and noodles. Steaming: Add 0.8 cups of water to the outer compartment of the rice cooker and press the cook button. Finishing Touch: Once cooked, drizzle with fresh lime juice and toss with plenty of cilantro before serving!