Spicy Glass Noodle Salad
Tonight Glen and I dined on what we call Thai Salad. It is actually Spicy Glass Noodle Salad, but whatever. We found the recipe online at Epicurious.com, (love that site!). The first time we made this salad we followed the recipe. We have made it a few more times and have seriously tweaked the recipe.
Things we added to the recipe are: mushrooms, (preferably crimini’s), bamboo shoots, fresh mint and fresh basil. We also have to use a different kind of chili because the crappy store here in town never has Thai chili’s or even a friggin Serrano, so we use jalapeno’s. I adore this salad!!
Glen sauteed the shrimp, (we omitted the chicken this time around).
I chopped up the garlic, (this recipe calls for a ton), shallot, mushrooms and jalapeno pepper.
Then Glen sauteed the ton of garlic and shallot. Sure makes the house smell good.
Then when all is said and done, toss and serve. Notice the Sriracha in the background? We like it spicy!
Here is the recipe….
Spicy Glass Noodle Salad
Bon Appétit | September 2000
Arun’s, Chicago, IL
Bangkok-style noodles with shrimp, chicken and Thai chilies from Arun’s in Chicago.
1 6-ounce package dried bean thread noodles (saifun)*
6 tablespoons vegetable oil
2 skinless boneless chicken breast halves, finely chopped
18 uncooked large shrimp, peeled, deveined, coarsely chopped
15 garlic cloves, minced
1/2 cup chopped green onions
1/2 cup chopped fresh cilantro
3 tablespoons chopped shallots
3 tablespoons Thai fish sauce (nam pla)*
3 tablespoons fresh lime juice
2 1/2 teaspoons minced seeded Thai chilies* or serrano chilies
Place noodles in large bowl. Cover with cold water; let stand until noodles begin to soften, about 5 minutes. Drain. Transfer to large pot of boiling water; cook until just tender and pliable, about 3 minutes. Drain. Rinse with cold water; drain.
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add chicken and shrimp; stir-fry until cooked, about 4 minutes. Transfer to large bowl. Heat 4 tablespoons oil in same skillet over medium heat. Add garlic; cook until fragrant, about 2 minutes. Add garlic-oil mixture to bowl with chicken and shrimp; cool.
Add noodles, green onions and remaining ingredients to bowl. Toss to blend. Season with salt and pepper.
*Available at Asian markets and in some supermarkets.
Hoerman's House 