This noodle salad was perfect to take to a party this evening. Inspired by Thai cuisine, this dish used Korean mung bean cellophane noodles. These are usually used in the Korean dish called chop chae but instead I made a Thai style salad. I cooked the noodles until tender and cooled them under running cold water. The salad contained grated carrot, cucumber and green onions. The Thai peanut dressing was made from 3 tbsp natural creamy peanut butter, 2 tbsp rice vinegar, 1 tbsp fish sauce, 4 cloves garlic, and 1 Thai chili pepper. The sauce was pureed in the blender until good and smooth. This was tossed with the noodles and vegetables. It was quite a hit at the party!
I know I would enjoy these. I also appreciate your ingredient list for the sauce. I would imagine it has several uses. Nice pic!
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Good Job on FG:)
Your pics are better and better!
Hi Suzy. Yes, this sauce can be used on all kinds of things. I usually like use lime juice instead of rice vinegar. It adds that more Thai flavored zing. I also would add fresh cilantro if I had it.
M, thanks for the comment. I am getting better with lighting and my tripod. Amazing what a simple white background will do, too.
I love flavors of thai food, so this would be an interesting way of using the cellophane noodles. Just to be anal, though, Korean cellophane noodles are made out of sweet potato, not mung bean.
I think that cellophane noodles are very delicious. I love the presentation is very luxurious and totally different for a salad.