Thai Silver Noodle SaladFrom yellowrider 8 years ago
- 2 cups or 200 g. glass or "cellophane" noodles (also known as "bean thread" because they're made with bean flour) shopping list
- 8 ounce cooked prawns shopping list
- 8 ounce minced chicken shopping list
- 1 stalk lemongrass, thinly sliced (for more on preparing lemongrass, see below) shopping list
- approx. 1 loose cup of fresh cilantro shopping list
- approx. 1 loose cup of fresh basil (Thai basil is best) shopping list
- 3 spring onions (scallions), sliced shopping list
- 1 fresh tomato, cut into small wedges shopping list
- 1 small or 1/2 medium cucumber, cut into matchstick-like pieces shopping list
- SALAD DRESSING: shopping list
- juice of 1 lime (3-4 Tbsp) shopping list
- 4 Tbsp. fish sauce shopping list
- 2 Tbsp. regular soy sauce shopping list
- 1-3 tsp. chilli sauce (1=mild, 2=medium, 3+=hot); OR substitute 1-3+ fresh red or green chillies. minced shopping list
- 5 cloves garlic, minced shopping list
- 1/3 cup fresh, chopped cilantro, including stems shopping list
- Optional: 1 tsp. sugar (if you prefer salty and sour flavors over sweet, omit the sugar) shopping list
- Serve on a bed of lettuce or Chinese cabbage shopping list
How to make it
- Soak noodles in cool water for 1 hour, or until very soft. OR, if you're in a hurry, gently boil the noodles until they're soft and transparent (about 10 minutes).
- While noodles are soaking (or boiling), place all salad dressing ingredients together in a cup. Stir well to combine. Set aside.
- Rinse noodles with cold water. Drain completely and slide them into a large mixing bowl.
- Bring 3-4 cups water to boil in a soup-type pot. Add the lemongrass slices and boil until fragrant (1-2 minutes).
- Add the prawns and chicken and boil for 1-2 minutes, or just until prawns are cooked. Try not to overcook, as this will make it rubbery.
- Drain seafood and chicken, including lemongrass. Rinse with cold water. Place drained prawns, chicken and lemongrass in the mixing bowl (along with the noodles).
- Add to the mixing bowl: fresh coriander and basil, spring onions, tomato, and cucumber.
- Now pour the salad dressing overtop, tossing well to combine.
- Do a taste test. Add more fish sauce if not salty enough. If not spicy enough, add more chilli sauce or fresh chilli. If too sour for your taste, add a little more sugar.
- If you have time, allow the salad to sit in the refrigerator 1 hour or more. Then just toss again and serve.
- To serve, place salad on a bed of green or red lettuce, OR Chinese cabbage.
The Cookyellowrider Kelseyville, CA
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