Glass Noodle Salad
Time: 30 minutes
Yield: 2 servings
Glass noodles, mung bean noodles, or bean threads—whatever you call them, you're going to love them in this tasty and refreshing Thai dish! Glass Noodle Salad has tender cooked noodles saturated with a sweet, citrus bright, tangy dressing that will make anyone smile. Mixed with savory pork or tofu—this dish is easily made vegetarian—Glass Noodle Salad is just as filling as a main course. You can even serve this salad up in 30 minutes or less, so you can enjoy it at any time!
Prepare several cups of boiling water.
Place the glass noodles in a bowl and cover them with the boiling water.
Allow the noodles to sit undisturbed for 10 minutes.
While the noodles soak, bring an additional 4 cups of water to a boil.
In a medium-sized skillet, heat the oil.
Add the minced pork or tofu and cook, breaking the meat apart, for about 5 minutes.
Add salt and cook for about 4 minutes.
Add the garlic and fry until fragrant, about 1 minute. Set the mixture aside.
Remove the noodles from the water and add them to the pot of boiling water.
Allow the noodles to sit in the boiling water for 1 minute.
Drain the noodles and rinse them with cool water.
Using scissors, cut the noodles into smaller pieces.
Add the lime juice, soy sauce, fish sauce, sesame oil, ginger, and brown sugar.
Stir the mixture until thoroughly mixed and the sugar has dissolved.
Combine the Thai Chili, carrot, and onions in a separate bowl.
Toss the noodles with the vegetable mixture.
Add in the meat or tofu mixture
Coat the noodles with the dressing mixture.
Sprinkle with the peanuts and cilantro, and serve!