I am so not looking forward to summer.. We were under Perth HOT spells for 3 consecutive days and it is only SPRING... This HOT weather is really wearing me down, zapping my energy and my head will make a 360° spin...
I prepared this Thai Glass Noodle Salad for our Friday BBQ (before the weather turned us to human jerky ...). Thai Glass Noodle Salad is easy on the stomach, it is refreshing with freshly chopped herbs and crunchy vegetables...
I am whipping up this salad again this Saturday... Yes, we are having BBQ again... I am chuffed... My friends, whom I have not heard any news or met since I left my Primary school ... 33 years ago, are coming over to my place... I am looking forward to catch up with both of them....
1/2 chicken breast - cooked and shredded
2 cups of glass noodle -
1/4 cup fresh mints - chopped
1/4 cup of coriander leaves - chopped
1 carrot - julienne
1/2 red onion -thinly sliced
1/2 cup of peanuts - chopped coarsely
1/2 chilli (optional)- thinly sliced
2 tablespoon of fish sauce
1 tablespoon of raw sugar
- Soak the glass noodle for at least 2 hours. Drained, place in a heat proof container and pour boiling water.. leave it for at least 5 minutes or until the glass noodle is cooked. Drained of the water then transfer to another container filled up with cold water.
- Mix everything in a salad bowl
- Salt and sugar to taste
- Keep refrigerated for at least 30 minutes for the flavour to develop.