I am feeling so pumped up while writing this blog post, probably because it’s been a tad bit long that I wrote something all you food enthusiasts. I hope this recipe is worth the wait. After a month of festivities, eating sweets (read as putting on those extra kilos and fat everywhere) and enjoying time with family, its time to eat healthy and ofcourse yummilicious food to be able to gear up again for Christmas and New Year.
Thai Glass noodle salad is an explosion of flavors in your mouth. While the vibrant colors are so appealing to your eyes, the textures are manifold, making you go for another bite. It’s kind of unfair to have Thai food without fish sauce, but who cares! Being a vegetarian you can definitely savor such bold flavors with tweaks here and there. This salad is about the array of fresh produce and the bold dressing that lingers on your taste buds.
The dish is brimming with a bouquet of flavors – sweet, sour, spicy, earthy! While the fresh veggies add crispiness to the dish, the aromatic herbs add in the earthiness. The peanuts add the crunch to the dish, it is the dressing that ties together the whole dish. It adds the punch factor to the entire salad.
So just when you are hungry, chop the veggies up, whisk a sweet-tangy dressing and in no time your Thai Glass Noodle salad will be ready. Bon Appétit!
INGREDIENTS: (For 3 -4 people)
For the salad:
- 1 red bell pepper, julienned
- 2 medium sized carrots, peeled and julienned
- 1 medium onion, cut lengthwise
- 1 tomato, deseeded and cut lengthwise
- 1/4 cup fresh basil leaves
- 100 grams glass noodle
- 1/2 cup cilantro
- 1/2 cup peanuts, roasted and crushed
- 1 red chili, for garnishing
- 8 mint leaves, for garnishing
For the dressing:
- 2 tbsp lemon juice
- 4 tbsp jaggery powder (you can use sugar)
- 2 tbsp soya sauce
- 3 cloves of garlic, finely chopped or crushed
- 1/2 tsp sesame oil
- 2 bird’s eye chili, finely chopped (you can use 1 tbsp red chili flakes instead)
- salt, to taste
- Boil a larger pot of water. Once its boiled, take it off the heat and add the glass noodle in it.
- Make sure its submerged completely. Stir it once or twice so that everything strand is well submerged.
- Cover the pot for 5 minutes and let the noodles cook in residual heat or until tender. Please follow the package instructions for any different cooking instruction.
- Drain the cooked noodles and run it under cold water and set aside.
- Meanwhile for the dressing, combine lemon juice, sesame oil and jaggery powder and whisk well.
- Add the remaining ingredients for the dressing and give the dressing a good whisk and set aside.
- In a salad bowl mix the noodles, all the veggies, all the herbs and half of the roasted peanuts and mix well.
- Drizzle the salad dressing and mix well.
- Garnish with the remaining roasted peanuts, mint leaves and red chili and serve immediately.