How to make Thai Style Noodle Salad-Cook Smart -

Glass noodles mixed with salad vegetables and lemon grass flavoured dressing

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Glass noodles (ग्लास नूडल्ज़ ), Spring onions with greens (हरे प्याज़ पत्तियों समेत)

Cuisine : Thai

Course : Salads

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Thai Style Noodle Salad-Cook Smart

Thai Style Noodle Salad-Cook Smart Recipe Card

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Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

Prep Time : 16-20 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Thai Style Noodle Salad-Cook Smart Recipe

  • Glass noodles 200 grams

  • Spring onions with greens 4-5

  • Medium light green cucumber unpeeled 1

  • Medium green capsicum 1

  • Medium carrot grated 1

  • Fresh mint leaves 4-5 + a sp for garnish

  • Fresh coriander sprigs 4-5

  • For dressing

  • Lemon grass stem 1

  • Fresh red chillies 5

  • Ginger grated 1 teaspoon

  • Salt to taste

  • Lemon juice 2 tablespoons

  • Honey 2 teaspoons

Method

Step 1

Boil 2 cups water in a deep non-stick pan.

Step 2

Cut spring onions with greens into diamond shaped pieces and put into a bowl. Quarter cucumber vertically, remove the seeds and cut again into long thin strips. Put this into the same bowl.

Step 3

Put glass noodles in the boiling water, switch off the heat and let it remain for a couple of minutes. Drain and put into a bowl of 1 cup cold water and separate its layers gently.

Step 4

Cut capsicum into long thin strips and mix with cucumber and spring onions. Add carrot and mix well.

Step 5

For dressing, finely chop lemon grass. Finely chop red chillies and put both into a bowl. Add ginger, salt, lemon juice and honey and mix well.

Step 6

Add the dressing, reserving some, to the bowl of vegetables and mix well. Let it stand for 2-3 minutes.

Step 7

Drain the noodles, squeeze out excess water and add to the bowl and mix well.

Step 8

Finely chop mint leaves and coriander sprigs and add to the bowl. Drizzle the reserved dressing and mix well.

Step 9

Transfer onto a serving plate and serve garnished with a sprig of mint.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.