Tuesday, April 17, 2012

Thai-Style Cellophane Noodle Salad with Lamb

It was blazing hot yesterday, just like a day in late July, and we were in the mood for something cool and refreshing. With a leftover roasted leg of lamb in the fridge to use, I set about a variation on the classic Thai beef salad mixed with a cellophane (mung bean) noodle salad.

It's a salad, so there isn't really a recipe, except for the dressing (and then there's only an idea and not really a recipe). I trust you can pick out the bowl of rehydrated cellophane noodles and then below that on the right, the dressing and a half a cup of dry roasted peanuts.

On the plate on the cutting board, clockwise from the julienne of sweet red pepper are yellow tomatoes, red onions, spearmint from the garden, cilantro and cilantro blossoms from the garden, and Thai basil.

On the other plate from the sliced lamb clockwise, there are lime wedges (for garnish), mung bean sprouts, cucumbers, and Thai chile.

The dressing is sugar and rice vinegar in equal portions cooked into a syrup and then flavored with sambal oelek (crushed chile paste), fish sauce, and lime juice.

And finally, I leave you with the food porn version of this salad.

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