Wednesday, 3 June 2015

Spicy Thai Rice Noodle Salad Recipe

I've had a box of rice noodles lying around in the kitchen cupboard for quite some time now. They have been unopened because I couldn't think of a good recipe for them. I did not want to make a regular stir-fried Thai noodle dish from them. So I kept thinking, and these noodles have been lying around in the kitchen cupboard for some time.

Spicy Thai Rice Noodle Salad Recipe
A few days back, I heard them call out to me... they were desperate to see the light of the day! And so I decided I had to make something out of them soon. Even if it is as simple as a salad. That's it! Why not try a salad out of them? And the salad had to be Thai-style salad that would go with the noodles.


Spicy Thai Rice Noodle Salad Recipe

I have made the dressing of the salad in the philosophy of Thai cuisine. It has a delicate balance of sour, salty, sweet and pungent tastes that Thai cuisine is so famous for. Another interesting aspect of the salad is the jugalbandi of the textures of the noodles (softness) and the cabbage (crunchiness).

Spicy Thai Rice Noodle Salad Recipe
This salad can be had as a side dish with some Asian-style grilled meats or by itself as a meal. I like pairing it with some soothing jasmine green tea that adds an interesting floral note to the meal.

Spicy Thai Rice Noodle Salad Recipe

Spicy Thai Rice Noodle Salad Recipe

Preparation Time: 10 minutes
Making Time: 15 minutes
Total Time: 25 minutes

Serves: 2

Ingredients:

For the Salad:

50 gms 3mm thick rice noodles
500 ml water
50 gms green cabbage shredded
10-15 fresh corriander leaves
6-7 Thai basil leaves (optional)

For the Dressing:

1 tsp peanut/ sesame oil
2 tsps soya sauce
2 tsps white vinegar
3 cloves of garlic chopped
3 Thai red bird's eye chilly (or 1 fresh regular red chilly ) sliced
1 1/2 tsp sugar
Salt to taste

Method:

First mix together all the dressing ingredients. Stir well till the sugar dissolves... a fork is very helpful in doing this!

Put in the refrigerator for 15 minutes to let the garlic and red chilly's flavours infuse into the dressing.

Bring the water to a boil. Lower the flame and put in the rice noodles for 2 minutes in the boiling water. Drain and rinse the noodles under cold water. Let them cool.

In a bowl, mix the shredded cabbage, the noodles, the corriander and Thai basil leaves.

Pour the dressing over it. Mix well with your hands till the dressing coats the noodles evenly.

Serve with some jasmine green tea.