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Thai Glass Noodle Salad

thai_glass_noodle_salad
California Raisin Marketing Board
http://pgoarelish2.files.wordpress.com/2011/04/thai_glass_noodle_salad.jpg?w=150
  • Yield: 6 servings
  • Prep: 10 mins
  • Cook: 15 mins

Ingredients

Dressing
1/2cup fresh lime juice
2tablespoons Thai fish sauce (nuoc mam)
2tablespoons brown sugar
1/2tablespoon Thai chile paste with soy bean and garlic
1/2teaspoon Thai red curry paste
Salad
3ounces bean thread noodles
3cups mesclun greens or chopped romaine
4ounces cooked, boneless chicken breast or thigh meat, finely chopped
4ounces cooked prawns (31/40), peeled and deveined, tail on
6tablespoons each California natural and golden raisins, plumped in warm water for one minute
1/4cup mint leaves, coarsely chopped
1/4cup cilantro leaves, coarsely chopped
1small hot red chile, very thinly sliced (optional)
1/3cup thinly sliced English cucumber
1medium green onion, thinly sliced on the bias (green and white parts
2tablespoons chopped toasted peanuts; for garnish
Cilantro and mint sprigs; for garnish

Instructions

  1. Dressing: In a small mixing bowl, whisk all dressing ingredients until well combined and sugar is dissolved. Set aside.
  2. Salad: Soak noodles in warm water for 15 minutes; drain. Cook in boiling water for 1 minute. Drain and chill under running water. Drain again and cut cooked noodles, using 2-3 crisscross cuts with a sharp knife (otherwise noodles will be too long and difficult to eat), and toss them with dressing to coat well.
  3. In a large salad bowl, toss the greens in dressing to coat. Divide among 6 chilled salad plates or bowls. Place noodles in a mound in the center of the greens. In the same bowl, toss the chicken, prawns, raisins, mint, cilantro, chile pepper, cucumbers and green onions with desired amount of the dressing. Mound this mixture on top of the noodles and garnish with chopped peanuts and a few cilantro and mint sprigs.

Note: Ingredients not available at the supermarket may be found at Asian food markets

By Chef Roy Harland, courtesy of the California Raisin Marketing Board

Nutritional Info *per serving

  • Glycemic Load 4.38
  • Calories 200
  • Fat 2.5g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 1g
  • Cholesterol 50mg
  • Sodium 680mg
  • Potassium 420mg
  • Carbohydrate 37g
  • Fiber 3g
  • Sugars 17g
  • Protein 11g
  • Trans Fat 0g
  • Vitamin A 50%
  • Vitamin C 35%
  • Calcium 8%
  • Iron 10%
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