Thai noodle salad!

I’ve never had the pleasure of traveling to Thailand (yet), but I have been lucky enough to be trained by some fantastic Thai chefs! Also to have once lived upstairs from an amazing Thai restaurant in Jersey City.

I’ll never forget my first ever bite of Thai noodle salad years ago. I was immediately taken back. I had never experienced a cold noodle before! Noodles for me were either in a pasta dish, a soup, or a stir fry. Experiencing the tantalizing flavors and textures of a Thai noodle salad allowed me to re-imagine the entire world of noodles!

“But Eliott! Is it plant based?!”

This particular one WAS !Most Thai dishes contain fish sauce, which is derived from anchovies. Fish sauce is one of the essential ingredients of Thai cuisine, and it’s depth of flavor profile is fantastic, however, using it renders a dish non-vegan.The ingredient I have chosen to use to substitute for fish sauce is miso paste. Miso paste is a fermented miso bean, and contains a similar “umami”, & depth of flavor as fish sauce without the fish.

As for the rest of the dressing, here it is!

Miso paste 1 tsp

Chili garlic paste 1 tsp

Garlic 2 cloves

Ginger 1 oz.

Scallion 1/2 bunch

Peanutbutter 1 Tbsp

Sesame oil 1 tsp

Tahini 1 Tbsp

Rice vinegar 1/2 cup

Olive oil 1 cup

Soy sauce 3 Tbsp

Fresh cracked black pepper 1 tsp

Add all ingredients to a blender, and blend until smooth.Taste the dressing for seasoning, and consistency. Adjust as you feel necessary.

As for the salad itself

Rice noodles 2 cups

Carrot 1 cup

Snow peas 1 cup

Red chili as garnish

Cilantro as garnish

Scallion as garnish

Sesame seeds as garnish

To combine the salad, toss the cooked noodles together with the vegetables, & just enough dressing to coat each noodle. (If you can’t find rice noodles, and delicate pasta noodle will suffice)

Then just plate it up, post a picture to instagram, and enjoy! :)

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