I made a Thai-style vermicelli salad again. I tend to make it more often in the summertime, and tend to change the recipe every time.
This is my improved version... It was really nice.
Thank-style vermicelli salad with chicken and vegetables
Ingredients
(sauce)
1.5 tablespoons each lemon juice and lime juice
2 tablespoons nan pla (fish sauce)
2 teaspoons agave nectar
1/2 tablespoon dry red chili slices
1/4 teaspoon black pepper
1 tablespoon sesame oil
2 cloves garlic, thinly sliced
1/2 tablespoon minced ginger
1 tablespoon dry baby shrimp, soaked in 1 tablespoon of sake, drained and minced
4 oz ground chicken
2.5 oz bean thread noodles (dry)
2 leaves cabbage, thinly sliced
1/4 red onion, thinly sliced
1 cup mung bean sprouts
1/2 Japanese cucumber, julienned
8-10 cherry tomatoes, halved
some thinly sliced scallion and chopped cilantro
Procedure
1. In a large bowl, combine the ingredients for the sauce. Set aside.
2. Heat the sesame oil in a pan. Saute the garlic, ginger, baby shrimp, and ground chicken until cooked through. Add to the sauce in a bowl immediately.
3. Boil the water in a large pot. Add the bean thread noodles and turn off the heat. Let it stand for 3 minutes. Cut the noodles with the scissors. Drain. Add to the bowl while the noodles are still hot.
4. Add the vegetables and half amount of scallion and cilantro to the bowl. Toss.
5. Transfer to a serving plate. Garnish with the remaining scallion and cilantro. Serve immediately while the noodles are still warm.