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Writer's pictureEco-Logic Resort

Spicy Woon Sen Salad


Thai salads cannot be compared with the salads we eat in the West. Thai salads often do not have raw vegetables or fruit as their main ingredient but use minced meat, tofu, seafood or noodles instead. Similar to salads in the West, these dishes often have a souring dressing, usually lime juice, and have lots of fresh herbs and other greens. The spicy Woon Sen salad you find the recipe below of, is one of these salads.


 

Spicy Woon Sen Salad


Prep time: 10 minutes Cook time: 10 Total time: 20 minutes Serves: 1 plate


INGREDIENTS

  • 50 gram glass noodles

  • 3 small cloves garlic

  • 3 Thai chilis (or less if you don't want it too spicy)

  • 2 teaspoons brown sugar

  • 1 small lime

  • 1 tablespoon homemade vegan 'fish' sauce

  • 50 gram firm tofu

  • 1/2 small red onion

  • 1 stalk of cellery

  • 1 small tomato

  • 1/2 teaspoon salt

  • 1 teaspoon soy sauce

  • 1/4 cup coriander

  • 1/8 cup toasted peanuts

  • vegetable oil for frying

  • 1 liter of water

EQUIPMENT

  • pestle and mortar

  • frying pan

  • tongs

  • 2 bowls

  • serving plate


PREPARATION

  • soak the glass noodles in cold water

  • slice the celery into small pieces

  • slice the red onions finely, set aside

  • chop the coriander and set aside

  • make the vegan 'fish' sauce

  • toast the peanuts

  • juice the lime

  • crumble tofu with your hands

  • boil the water

METHOD

  • MAKE THE DRESSING: pound the garlic and chili in a pestle and mortar into a paste add the sugar, add palm sugar, lime juice and vegan 'fish' sauce mix well until sugar is dissolved Set aside

  • Add oil to a frying pan. Fry the crumbled tofu on medium heat until tofu starts to color.

  • Add salt and soy sauce and continue frying for about 2 minutes.

  • Turn off the heat and add in the celery and red onion.

  • Stir around for a minute and then transfer into a bowl.

  • Drain the glass noodles and place in a bowl

  • Pour the boiling water over the noodles (should be covered)

  • Leave noodles in for about 10 seconds

  • Remove the glass noodles from the boiling water with tongs

  • Shake off access water and add it to the bowl with the tofu, celery and red onion.

  • Pour on the dressing.

  • Add in the chopped coriander, tomatoes and toss to combine.

  • Transfer to a plate and sprinkle some toasted peanuts on top.


 

This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley! A MEAL WITH A VIEW!



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