THAI GLASS NOODLE SALAD
The Runner-Up recipe for 1990 in the San Francisco Chronicle. This recipe comes from the Oriental Hotel in Bangkok via Joyce Jue.
Provided by evelynathens
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Put mung bean noodles in a bowl and pour in lukewarm water to cover. Let soak until soft and pliable (about 15 minutes). Drain.
- Add noodles to a large pot of boiling water. Reduce to medium heat; cook until noodles are plump and glasslike (3 to 5 minutes). Drain in a colander; rinse with cold water; drain again.
- Cut into 3- or 4-inch lengths. Chill.
- Pour oil into a hot wok or skillet. Add chicken; saute until it loses its pink color. Break into small morsels. Season with salt and pepper. Let cool.
- Mix together chile, lime juice, nam pla, sugar, shallots and cilantro; pour over noodles and mix thoroughly. Add the chicken, shrimp and chilled noodles; mix well.
- Serve on a bed of thinly shredded lettuce.
- Garnish with the optional crisp-fried shallots.
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Mbhasan Singer Hassan
[email protected]I love the combination of flavors in this salad. The sweet, sour, and spicy flavors all work together perfectly.
Debra Kopelic
[email protected]This salad is a great way to get your daily dose of vegetables. It's packed with fresh, healthy ingredients.
Zvezdan Kricak
[email protected]I'm always looking for new salad recipes and this one definitely fits the bill. It's unique, flavorful, and easy to make.
Ghanashyam Pyakurel
[email protected]I made this salad for a picnic and it was the perfect dish to transport. It held up well and was still delicious even after a few hours.
Sarika Khadka
[email protected]This salad is a great way to use up leftover vegetables. I had some leftover broccoli and carrots and they worked perfectly in this recipe.
Fida 1618
[email protected]I added some grilled chicken to this salad and it was delicious! It made a great main course.
Chemat Khan
[email protected]I'm not a huge fan of cilantro, so I omitted it from the recipe. The salad was still very flavorful without it.
Marta Jovanovic
[email protected]This salad was really easy to make and it turned out great! The flavors were well-balanced and the vegetables were cooked perfectly.
Subham Magar
[email protected]I made this salad for a potluck and it was a huge hit! Everyone loved it. I especially liked the addition of the peanuts, which added a nice crunch.
Rob M (Rob)
[email protected]This salad was a bit too spicy for me, but I still enjoyed it. I think next time I'll use less chili pepper.
mepommier
[email protected]I'm not usually a fan of glass noodles, but I really enjoyed them in this salad. They had a great texture and soaked up the dressing really well.
Nazrul Ahmed
[email protected]This salad was delicious! I made it for lunch today and it was the perfect light and refreshing meal. The dressing was so flavorful and the vegetables were crisp and fresh.
ALL ISLAMIC
[email protected]I've made this salad a few times now and it's always a crowd-pleaser. It's so easy to make and the ingredients are easy to find. I love the combination of sweet, sour, and salty flavors.
Trina Hunter
[email protected]This Thai glass noodle salad was a hit at my dinner party! The flavors were so fresh and vibrant, and the glass noodles had a great texture. I will definitely be making this again.