In a large mixing bowl, combine the cooked seafood, torn lettuce, cucumber slices, cherry tomatoes, red onion, mint leaves, and cilantro leaves.
In a separate small bowl, whisk together the fish sauce, lime juice, palm sugar, and chopped chili peppers until the sugar has dissolved and the ingredients are well combined. Taste and adjust the seasoning if needed.
Pour the dressing over the salad mixture and toss gently to coat all the ingredients evenly.
Transfer the Thai Seafood Salad to a serving platter or individual plates.
Sprinkle crushed roasted peanuts over the salad for an added crunch and nutty flavor, if desired.
Serve the Thai Seafood Salad immediately as a refreshing appetizer or as a light main course.
