Yum Woon Sen is a Thai salad with glass noodles. The noodles are transparent and the base of this fresh and delicious salad.
Like many other Thai salad dishes, the flavors for this dish are spicy, sour and a little sweet. At the Food Forest Kitchen restaurant we serve it for lunch.
VEGAN THAI GLASS NOODLE SALAD
Prep time: 15 minutes Cook time: 10 minutes Total time: 25 minutes Serves: 2-4 portions
INGREDIENTS
50 gram glass noodles
3 cloves of garlic
1 birds eye chilli
2 teasoons of palm sugar (or brown sugar)
1 small lime
1 tablespoon homemade vegan fish sauce,
50 gram firm tofu
1/2 red onion
2 long beans (or 8 regalur green beans)
1 small tomato
1/4 cup coriander
1/8 cup peanuts, toasted not salty
some vegetable oil
1/2 teaspoon salt
1 teaspoon soy sauce
water
EQUIPMENT
Pestle and mortar
Skillet
A serving plate
A bowl for the noodles
A bowl for the dressing
A big bowl for mixing
Tongs
PREPARATION
Make the vegan fish sauce,
Soak glass noodles in cold water.
Cut the end of the beans, clean and cut in pieces of 2 centimeter
Slice the red onion in thin strips
Finely chop the coriander
Squeeze the lime
Make the dressing
METHOD FOR MAKING THE DRESSING
Pound the garlic and chili in a pestle and mortar into a paste.
Add the sugar, the , lime juice and homemade fish sauce
Mix well until palm sugar has dissolved.
Set aside.
METHOD FOR MAKING THE SALAD
Add vegetable oil to skillet and warm on medium heat
Crumble tofu with hands into small pieces into the skillet.
Fry on medium heat until tofu starts to get a golden color.
Add salt and soy sauce and fry for about 2 minutes more.
While the tofu is frying boil some water.
Turn off the heat underneath the skillet and add in the beans and red onion.
Stir around for a minute and then transfer into a bowl.
Pour the cold water from the glass noodle bowl and pour in the boiling water to cover.
Leave noodles in for about 10 seconds then remove the glass noodles using with tongs.
Shake off access water and add it to the bowl of minced tofu, beans and red onion.
Pour on the dressing.
Add in the chopped coriander, tomatoes and quickly toss to combine.
Transfer to a plate and sprinkle some toasted peanuts on top.
Serve with with rice.
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.