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Yum Woon Sen Gai - Thai Vermicelli Noodle Salad

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Yum Woon Sen Gai - Thai Vermicelli Noodle Salad
Rating:
Your rating: None Average: 4.4 (18 votes)
Author: tum
Date: 6-28-10
Servings: 3-4
Prep Time: 30 minutes
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Yum Woon Sen will transport you to Thailand with its authentic flavors and fresh ingredients. Thai Vermicelli Noodle Salad brings together a delicious marriage of bean thread noodle, chicken, lemongrass, garlic, with chili and lime juice on bed of lettuce. This versatile dish can be served warm or at room temperature.

Recipe Ingredients:

  • 3 bundles of mung bean noodles (aka vermicelli noodles)
  • 2 tbs of vegetable oil
  • 1 pound of ground chicken
  • Half a bell pepper, sliced into strips
  • 2 tbs of vegetable oil
  • 5 garlic cloves, finely chopped
  • 7 tablespoons of fresh lime juice (about three limes)
  • 3 tbs of fish sauce (two tbs for the dressing and 1 tbs for the chicken)
  • 2 stalks of lemongrass stalks(white part only), finely sliced and chopped
  • 1 tablespoon of honey
  • 2 bird's eye chilies (phrik khi nu - พริกขี้หนู), sliced finely
  • 2 tbs of coriander (cilantro), chopped
  • 2 tbs scallions, chopped
  • 1 tbs of mint, chopped
  • Several lettuce leaves
  • 6 cherry tomatoes, halved (optional)
  • Lime wedges, for garnish
  • Cilantro, for garnish

Recipe Steps:

  • In a small bowl, mix together the lemongrass, chilies, scallions, lime juice, honey and 2 tablespoons fish sauce. Stir and set aside.
  • Bring three cups of water to a boil in a medium saucepan. Cook the vermicelli noodles in the boiling water for about 3 minutes until cooked. Drain and roughly chop into three inch pieces.
  • In a saucepan or wok, heat the oil over a medium heat and stir fry the garlic until it gets brown around the edges. Add the ground chicken. When the chicken is halfway through cooking, add the remaining tablespoon of fish sauce and red bell pepper.
  • When the chicken is almost cooked through, add the chopped vermicelli noodles, scallions, cilantro and mint to the pan. Stir well. Remove from heat. Add the lime dressing.
  • Line a plate with lettuce and then spoon the chicken mixture over the leaves. Garnish with cilantro, a lime wedge and cherry tomatoes.
  • Notes, you can serve this dish warm or at room temperature. If you want to make this dish spicier, add more bird's eye chilies (phrik khi nu - พริกขี้หนู).

Serving Size: 3-4
Preparation Time: 30 minutes

Rate this Recipe:
Average:
Your rating: None Average: 4.4 (18 votes)
Comments (1)
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jean wrote 5 yearss ago

Yum! This is my new favorite summer dish. Super easy, and a great way to introduce yourself to Fish Sauce, which I had been afraid to try up til now. I didn't have any chili peppers or lemongrass, and forgot the honey, but still tasted AWESOME. Added a few dollops of Chili Garlic sauce (rooster brand) as an accent.