Thai Glass Noodle Salad
- Yield 6 servings
- Prep 10 mins
- Cook 15 mins
This salad has it all—silky transparent noodles and chewy raisins.
- 1/2 cup fresh lime juice
- 2 tablespoons Thai fish sauce (nuoc mam)
- 2 tablespoons brown sugar
- 1/2 tablespoon Thai chile paste with soy bean and garlic
- 1/2 teaspoon Thai red curry paste
- 3 ounces bean thread noodles
- 3 cups mesclun greens or chopped romaine
- 4 ounces cooked, boneless chicken breast or thigh meat, finely chopped
- 4 ounces cooked prawns (31/40), peeled and deveined, tail on
- 6 tablespoons each California natural and golden raisins, plumped in warm water for one minute
- 1/4 cup mint leaves, coarsely chopped
- 1/4 cup cilantro leaves, coarsely chopped
- 1 small hot red chile, very thinly sliced (optional)
- 1/3 cup thinly sliced English cucumber
- 1 medium green onion, thinly sliced on the bias (green and white parts
- 2 tablespoons chopped toasted peanuts; for garnish
- Cilantro and mint sprigs; for garnish
- Dressing: In a small mixing bowl, whisk all dressing ingredients until well combined and sugar is dissolved. Set aside.
- 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.
- 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