Andy McCutcheonThai Glass Noodle Salad
September 20th 2007 08:34
Thai Glass Noodle Salad
1 – carrot
1 – zucchini
1 – Small head of broccoli
2 – Spring onions
1 - cloves of garlic crushed
1 – handful, fresh chopped coriander
75g roasted red capsicum [sweet pepper]
100g package of vermicelli rice [glass] noodles
Equal Amounts of:
Thai fish sauce
Water
Lime-juice
Grated palm sugar
Sea salt
2 – Tbsp roasted sesame seeds
1 – dried jalapeno pepper thinly sliced
Cracked pepper to taste
Directions;
Grate both carrot and zucchini into a bowl. Finely chop head of broccoli and add to bowl. Char grill red capsicum over open flame until black. Rest in a zip-lock plastic bag. Peel loose skin once cool and slice finely adding to bowl. Chop fresh coriander and add to mixture stirring through. Add chopped glass noodles.
In a separate bowl, add equal amounts of Thai fish sauce, water, grated palm sugar, lime juice and sea salt. Dissolve both salt and palm sugar in the liquid. Add roasted sesame seeds, thinly sliced dried chili and cracked pepper to taste. Slowly add rice oil and emulsify mixture. Taste and adjust if necessary, it should be a balanced taste of sweet, sour, hot and bitter. Pour liquid over grated vegetable and noodle mixture and stir through – serve cold.
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