Bean Thread Salad
I found a huge package of bean threads for ridiculously cheap at a market in San Francisco, and knew there would be many of these salads in my future. Tonight I found everything I needed to create this recipe already in my refrigerator, so this was easy to throw together. It’s a beautiful mix of colors and has the quintessential Thai flavors I love so much: fish sauce, lime, mint, cilantro, and peanuts. YUM!
4 oz bean threads
1 small carrot
1 red bell pepper
a few handfuls of lettuce, cut into thin strips
1 tbsp thinly sliced green onions
1 tbsp chopped cilantro
2 tsp chopped fresh mint
2 tbsp chopped peanuts
4 tbsp lime juice
2 tbsp fish sauce
1 tbsp sugar
Drop the bean threads into boiling water for about 40 seconds, then drain and rinse with cold water.
Cut the bell pepper into thin strips and put into a serving bowl with the lettuce.
Using a vegetable peeler, create 2″ long curls of carrot, and put these in the serving bowl as well.
Stir together the lime juice, fish sauce, and sugar.
Put the bean threads in their own bowl and add about half the lime juice mixture. Toss well.
Put the noodles on top of the vegetables and sprinkle the green onions, mint, cilantro, and peanuts over them. Add a little more dressing and toss well. Taste, and add the rest of the dressing if desired.
NOTE: Bean threads look like thin white noodles. Here is an example of what they look like:
photo from Amazon.com