Unlike Western salads that often feel heavy with ingredients like bacon bits, ham and cheese, this Thai salad is very light in comparison. The flavors are fresh and delicate, the appearance is diaphanous and the texture is light — but it is quite filling! It is the perfect accompaniment to a salty grilled or stir fried meat or seafood dish as it provides all the necessary balance with its subtly sweet and spicy tones.
Based on a recipe from Complete Thai Cooking.
Glass (Cellophane) Noodle Salad
- 60 grams glass (cellophane) noodles
- 1 onion
- 1 tomato
- 2 to 3 tablespoons nuts (I used cashew), chopped
- 12 to 15 stalks of scallions (onion leaves)
- cilantro to garnish
Cook the noodles in briskly boiling water for about five minutes. Drain. Plunge in iced water to stop the cooking so that the noodles don’t turn soggy. Drain.
Using kitchen shears, cut the noodles into about two-inch lengths. Keep the noodles in a strainer while you prepare the rest of the ingredients to allow excess water to fall off.
Mix all the ingredients for the dressing.
Toast the nuts in an oil-free pan. Transfer to a plate and cool.
Roughly chop the onion.
Thinly slice the tomato.
Finely slice the scallions.
Toss the noodles, onion, tomato, scallions and half of the nuts in a bowl.
Drizzle in the dressing. Toss lightly.
Sprinkle the rest of the nuts. Garnish with cilantro. Serve the glass (cellophane) noodle salad at once.