Thai Glass Noodle salad

Everyone would have enjoyed a bowl of fragrant jasmine rice with some green, red, or yellow Thai curry at least once in his/her lifetime. Thai cuisine is spicy and hot and balanced with sweet, sour and salty flavors. While searching Thai vegetarian recipes without fish sauce, shrimp paste (hidden ingredients in Thai curry paste). I bet, you won’t come up with millions of Veg Thai results. Very interestingly, I came across the Thai cuisine has four regional cuisines: Northern, Northeastern, Central and Southern part of Thailand. The regional cuisine is much influenced of course by the neighboring territories. Southern people use lots of coconut base while Northeastern use Lime juice. This Laap/Larb dish is well known in Northeastern (Isan Northeastern region of Thailand is influenced by Lao ethnic group) but originally the dish is made with minced meat! I found this spicy noodle salad in Real thai recipe site. The recipe called for cellophane noodle tossed with fresh herbs, chilli powder and some roasted ground rice, would be such a simple refreshing noodle salad!

  Note: I reduce the amount of chili powder to off of the quantity even thought I found hot! If you are someone who doesn’t like spice just cut it off the chilli powder level. Serve warm the salad immediately! I didn’t had any white soy sauce so used the low sodium soy sauce! 

Ingredients:

Cellophane noodle/Bean threads: 1 /2 cup or one bundle (the packet comes with many small bundles) Shallots: 1 tbsp sliced

Scallion/Green onion: 1 tbsp chopped 

Cilantro leaves: 1 tbsp chopped 

Mint Leaves: ¼ cup minced 

Chili powder: 1 tsp roasted 

Roasted Jasmine rice: 2 tsp pounded

White soy sauce/or light soy sauce (which I used):1 tbsp + ½ tsp 

Lime juice: ½ tsp

Sugar: ½ tsp

Salt: a pinch (optional) depend what kind of soy sauce u use 

  Method: 

Boil about 2 cups of water, add the cellophane noodle and switch off the stove. Let it stand for 5 minutes and drain. Roast the rice pound in a mortar & pestle. Roast the chili powder slightly darker (very fuming/ be cautious- heat the pan and switch off the stove, put the chili powder and roast it) Add the chopped scallion, shallots, cilantro leaves, and chopped mint leaves in bowl, pour the soya sauce, sprinkle the sugar and chili powder, add the cooked noodle and tossed with roasted ground rice over the top. Serve the warm noodle salad immediately. This Thai glass noodle salad is ending to DK’s event AWED:Thai The salad is reaching LK ‘s event SWC-Salad under 15 min