Transparent noodles glisten in this quick herbaceous salad. Buy small bundles, about 2 oz. each. The larger bundles are unwieldy, scattering small bits of noodles all over the kitchen as you cut them down to size. My dear friend, Joyce Jue Kay, author of the fabulous book, Savoring Southeast Asia, taught me to add Thai Roasted Red Chili Paste (nahm prik pow), which gives the dish a beautiful red hue and deeper flavor (use about 1 tablespoon). The easy to cook cellophane noodles are made from the mung bean starch and are steeped in boiling hot water for eight minutes then cooled for the salad. No further cooking is needed.
© 2008 Robert Danhi. All rights reserved.