Bamboo Salad with Crispy Noodles
Bamboo Salad with Crispy Noodles
Enjoy this quick and easy Thai salad recipe by Reza Mahammad from Reza Spice Prince of Thailand.
  • Difficulty Level Easy
  • Technique Deep Frying
  • Preparation Time 5 minutes
  • Cooking Time 35 minutes
  • Yield 4 - 6 servings
  • 450 grams Bamboo shoots, cut into 3mm slices on the diagonal
  • 4 spring Onions, finely chopped
  • 1 generous handful each herb - sweet Basil, Mint, Coriander
  • 1 red Chilli, thinly sliced
  • 50 grams vermicelli noodles
  • For the dressing
  • 2 tablespoons roasted Chilli paste (see recipe for roasted Chilli paste)
  • 1 tablespoon grated Galingale
  • 4 tablespoons soy sauce (or fish sauce)
  • Juice of 2 Limes
  • 3 tablespoons grated Palm sugar
  • 2 tablespoons soya sauce
  1. For the dressing
  2. Combine all the ingredients in a mixing bowl and stir thoroughly. Set aside
  1. For the salad
  2. Heat the oil in a wok or deep fat fryer to 180c and fry the vermicelli. They will puff up in a few seconds Remove with a slotted spoon and drain on kitchen paper. Set aside
  1. For layering the salad
  2. Take some of the fried noodles, add handful bamboo shoots on top, then add some of the spring onions and herbs. Drizzle with the dressing. Keep building up the layers, finished with crispy noodles on top and a scattering of herbs

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