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SIDE
DISH RECIPE:
Thai Glass Noodle
Salad
(from Homemakers)
4-oz bean thread noodles
4-oz ground pork or chicken
Half English cucumber
1-carrot
Quarter small red onion
1/4-cup chopped fresh coriander
1/4-cup chopped fresh mint or basil
2-tbsp limejuice
1-tbsp fish sauce
2-tsp grated gingerroot
2 to 4-tsp thinly sliced Thai chilies
1-tsp granulated sugar
1/4-cup coarsely chopped peanuts
In bowl, soak noodles in enough cold water to cover until pliable,
about 5 minutes; drain
In large saucepan of boiling salted water, cook noodles until
tender, 1 to 2 minutes
Remove with tongs and chill under cold water; drain and cut into
1-inch lengths
Place in large bowl
Add pork to saucepan; cook, breaking up with spoon, until no longer
pink, about 1 minute
Drain in sieve and rinse briefly under cold water; drain and let
cool
Add to noodles
Slice cucumber as thinly as possible; stack into small piles and
slice crosswise as thinly as possible into fine julienne (or use
mandolin)
Add to noodles
Repeat with carrot; add to noodles
Slice red onion as thinly as possible; cut slices into 1/4-inch
lengths
Add to noodles with coriander and mint
In small bowl, mix limejuice, fish sauce, ginger, hot peppers and
sugar
Pour over noodle mixture and mix well
Transfer to serving platter; sprinkle with peanuts
Can be made-ahead, refrigerate for up to 2 hours
Makes 4 servings.MORE
SIDE DISH RECIPES
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