Thai Glass Noodle Salad
Thai Glass Noodle Salad
For salad:
One packet Tang Hoon (Glass Noodles) - soaked in warm water till soft
Chicken breast meat - poached and shredded
Prawns - boiled and cut.
Shallots - thinly sliced and browned till crispy
Carrots - Shredded
Pickled young Mango/Papaya (optional) - not the ripe fruits as they are mushy.
A handful Mint leaves
For dressing:
1-2 chillies - finely chopped
4 cloves garlic - minced
1/4 cup white vinegar
1/4 cup water
1 bunga kantan ( torch ginger bud) - thinly sliced
2 tbsp lemon juice
1 tbsp fish sauce or light soy sauce
2.5 tbsp sugar
Method:
1. Prepare and place all salad ingredients in a bowl. For dressing, simmer all the ingredients together in a saucepan for about 5 minutes till sugar dissolves. Leave dressing to cool. Pour onto salad ingredients and mix well. Place salad in fridge for about an hour or two. For added crunch, sprinkle ground peanuts on top before serving.
For salad:
One packet Tang Hoon (Glass Noodles) - soaked in warm water till soft
Chicken breast meat - poached and shredded
Prawns - boiled and cut.
Shallots - thinly sliced and browned till crispy
Carrots - Shredded
Pickled young Mango/Papaya (optional) - not the ripe fruits as they are mushy.
A handful Mint leaves
For dressing:
1-2 chillies - finely chopped
4 cloves garlic - minced
1/4 cup white vinegar
1/4 cup water
1 bunga kantan ( torch ginger bud) - thinly sliced
2 tbsp lemon juice
1 tbsp fish sauce or light soy sauce
2.5 tbsp sugar
Method:
1. Prepare and place all salad ingredients in a bowl. For dressing, simmer all the ingredients together in a saucepan for about 5 minutes till sugar dissolves. Leave dressing to cool. Pour onto salad ingredients and mix well. Place salad in fridge for about an hour or two. For added crunch, sprinkle ground peanuts on top before serving.
Comments