Name: Cool Lemongrass Cellophane Noodles
Yield: Makes 6 to 8 servings as part of a multi-dish meal
Cuisine: Thai
Ingredients: 2 stalks Lemongrass, trimmed and sliced very thin, about 1/16 inch (.1 cm.); 1 clove Garlic, minced; ¼ cup Lime juice; 3 pkg. (about 2 oz. / 57 g. each) Bean thread noodles (woon sen); 1 Tbsp. Granulated sugar; ¼ cup Fish sauce, (nahm pla); ¼ cup Chinese celery leaves (or Western celery leaves), roughly chopped; ¼ cup Mint leaves, roughly chopped; 1 cup Julienne cucumber, Kirby variety preferred, bite size strips, about ⅛ inch (0.3 cm.) thick; ½ cup Sliced red onion, about ⅛ inch (0.3 cm.) thick, 2-inch (5 cm.) lengths; 1 ea. Thai bird chili, minced

Preparation info

Makes
6 to 8
servings as part of a multi-dish meal

Difficulty
Medium

Appears in

Southeast Asian Flavors

By Robert Danhi

Published 2008

About

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 ea