September 19, 2008

Thai Vermicelli Salad

All about cravings!!! When you are pregnant with specific carving coming on your way, you know you will have to get it done right away.

So, I made Thai salad as I really want something fresh, minty, limey and I truly crave for the special taste of glass noodle (or vermicelli noodle) in this flavorful salad.

(serves 4)
a handful of glass noodle or vermicelli noodle
2 tbsp canola oil
200g minced beef
1 tbsp cumin powder
1 tsp chili powder
3 garlic cloves, minced
1 tbsp brown sugar
6-8 large prawns, chopped
1/2 cup pumpkin seeds or skinned peanuts
salt and pepper to taste
a handful of chopped coriander, mint, thai basil, green onion
2 tsp minced ginger 1 jalapeno, finely chopped 2 lime juice
2 tbsp fish sauce

Soak the noodle in boiling water for 5 mins for glass noodle or 15 mins for vermicelli noodle. Drain.

Heat the oil in a sauce pan, cook minced beef with cumin and chili powder for 5-8 mins until fragrant. Add garlic, sugar, prawns and pumpkin seeds or peanuts. Season with salt and pepper.

Mix ginger, jalapeno, lime juice and fish sauce for the dressing.

When the meat mixture is still warm, mix in the greens, noodle and dressing.

Serve when cooled.


Sandi @the WhistleStop Cafe said...

LuLuLu~ I have got to try this! I love thai.
thanks for posting it~

南方舞廳 said...

diew....cook for me!!

Judy's Nutrition said...

I have made a few salads like this lately, and they are so satisfying. I love the clean, bright taste of Asian style foods.