This salad is a culinary mash-up of Thailand, Vietnam and Israel. It delivers a Thai kick from chili peppers and fresh herbs, features beloved Vietnamese glass noodles (made from vegetable starch - most commonly mung bean), and incorporates Israeli cherry tomatoes that add sweetness while releasing their juices into the dish.
I like to serve it with a relatively mild lemon and maple dressing, but it also pairs well with a peanut and coconut cream sauce. You can even add chicken to turn it into a full, satisfying meal.
Thai-style glass noodle salad
Ingredients:
- 80 grams glass noodles
- 2 firm cucumbers
- 1/2 red onion, peeled
- 1/2 hot chili pepper
- 8 cherry tomatoes
- 3 scallions, green parts only
- 1/3 bunch cilantro leaves
- 15 Thai basil leaves or regular basil
- 15 mint leaves
- 1/4 cup crispy fried onions, available at spice shops
- 1/4 cup salted peanuts
For the dressing:
- Juice of 1/2 lemon
- 2 tablespoons date syrup or maple syrup
- 5 tablespoons soy sauce
- 1 tablespoon sesame oil
Instructions:
- Place the glass noodles in a large bowl and cover with boiling water. Let sit for 10 minutes, or until softened, then drain.
- Meanwhile, halve the cucumbers lengthwise and scoop out the seeded centers with a spoon.
- Slice the cucumbers into half-moons, the onion into very thin strips, and the cherry tomatoes into thin slices.
- Coarsely chop the herbs and peanuts.
- In a large bowl, combine all ingredients, including the dressing. Taste and adjust seasoning, adding more acidity or sweetness if needed.
- For an upgrade, add diced mango, strips of green papaya, or chunks of grapefruit, pomelo or orange segments.
- To turn the salad into a full meal, sear 2 to 3 boneless chicken thigh fillets in a skillet until golden, slice into strips and add to the salad.