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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Kyqsai
[email protected]I love that this recipe is so versatile. You can add or remove ingredients to suit your taste.
Faiz Ali bhutto
[email protected]This is the perfect salad for a hot summer day.
Sagor Sarder
[email protected]I'm always looking for new and exciting salad recipes. This one definitely fits the bill.
Mr Ashikur Rahman
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids loved it.
Fitsum Wogenu
[email protected]I'm not a huge fan of spicy food, so I omitted the chili peppers. It was still very flavorful.
Bill Dyar
[email protected]This is a great recipe to use up leftover vegetables. I added some broccoli and carrots and it was delicious.
Faisal Saba
[email protected]The dressing for this salad is amazing! I could drink it straight.
Anishka Nanu
[email protected]I made this salad for lunch and it was the perfect light and healthy meal.
Tiana Singh
[email protected]This salad is so refreshing and flavorful. I love the combination of textures and the dressing is perfect.
Astrie Wheelis
[email protected]I followed the recipe exactly, but my salad didn't look anything like the picture. It was still good, but not as visually appealing.
Nabeel Malik
[email protected]This recipe is a keeper! I've made it several times now and it's always a hit. Thanks for sharing!
Mj Fish
[email protected]I'm not sure what went wrong, but my salad turned out really watery. It was still tasty, but not as good as I was hoping for.
Lovely Jutt
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I love the combination of flavors and textures.
BOKsee GAMING
[email protected]I found this recipe to be a bit bland. I added some extra lime juice and fish sauce to give it more flavor.
Rachael Njuru
[email protected]This salad is a great way to get your daily dose of vegetables. It's also very versatile - you can add or remove ingredients to suit your taste.
Daniel Lee
[email protected]I made this for a potluck and everyone loved it. It's a great way to use up leftover vegetables.
wahiid khan
[email protected]Followed the recipe exactly and it turned out great!
Canwat Emmanuel
[email protected]I'm not a huge fan of glass noodles, but this salad was really good. The dressing was flavorful and the vegetables were fresh and crunchy. I'll definitely be making this again.
Reatlegile Rasekganya
[email protected]This Thai glass noodle salad recipe was a hit! So refreshing, flavorful, and easy to make, too. I added some grilled tofu for extra protein and it was perfect.