Stripping mint

leaves off of their stems. Yes that’s what I’m doing. I was sitting here minding my own business, scrolling through a list of blogs when Curt appeared at my left side saying, “You’re doing nothing with your left hand, strip off these leaves.” Of course, I had to add my right hand to the task.

So what’s with the mint leaves? Thai noodle salad. He says we’ve had it before but I don’t remember it but I’m sure it will be great. I’ll add a picture later on in this post but right now here’s my crazy cat, Zelda. She is a fat cat. Probably too much spicy Thai noodle salad.To keep my promise, here is the finished Thai noodle salad. Hot because of  the chilies but good. Nice fat rice noodles, shrimp and the best part, very low in fat.

Thai Noodle Salad
(aka Glass Noodle Salad)
Yam Woon Sen

1/2# raw shrimp, peeled and deveined
3 T. chicken or seafood stock
1-1/2 T. lemon juice
1 T. fish sauce (I prefer Three Crabs brand)
1/2 T. Thai red curry paste

1/4# rice noodles (banh pho), extra wide

4 green onions, thinly sliced on the diagonal, including the green tops
2 radishes, thinly sliced
1/2 cucumber, peeled & seeded, julienned
1 jalapeno, seeds and veins removed
1/2 C. each: mint, basil, cilantro
1/4 C. shredded carrot
6 leaves Napa cabbage, shred cut
1/4 red bell pepper, julienned

2 T. peanuts, chopped

Braise shrimp in stock for 2 minutes, add lemon juice, fish sauce and curry past and cook 2 more  minutes.  Remove from heat and let cool a bit.

Cook noodles according to package directions (6 minutes for the XL noodles I used, less for thinner noodles).  Drain and rinse with cold water.  Drain.

Toss drained noodles with vegetables.  Dress with shrimp and it’s liquid.

Serve with garnish of chopped peanuts.

Makes 2 large servings or 4 more modest servings.

Adapted from a recipe called Glass Noodle Salad as published in Thai Cooking Class by Somi Anuntra Miller and Patricia Lake, Bay Books, 1991.  The original recipe uses less vegetables and uses cellophane noodles, instead of rice noodles, which are soaked in warm water for 10 minutes and not boiled.  Although Jeanne thought this version was hot, it uses only half the curry paste of the original recipe.  Adjust to your own taste.


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