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Thai Glass Noodle Salad
(from Homemakers)

4-oz bean thread noodles
4-oz ground pork or chicken
Half English cucumber
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.