I make this dish 2-4 times a week. It's super healthy, easy to make, and wonderfully delicious :) The noodles and peanuts really help make this a substantial and filling meal. I don't claim that this recipe is authentic, but it's how I make it. Grilled meat is usually added, so feel free to add and subtract ingredients as you like!
5 tablespoons sugar
1/3 cup fish sauce
1/2 cup fresh lime juice (if you only have the bottled stuff, don't even bother making this)
1 large clove of garlic, minced
1 shallot, minced
1 Thai chilis, minced (more if you're feelin frisky)
Put everything in a container and shake. Let sit for at least an hour before using to let the flavors party together. This yields enough dressing to last about a dozen or so salads, depending on how wet you like your salad. I often double this recipe to make sure I have some for awhile; however, I always have these ingredients on hand, and I recommend you do the same!
I live alone so this recipe only yields one salad. But it's very easy to increase quantities for more goodness!
Bun salad
1/2 head of Romaine lettuce (use the other half to make it again!)
Vermicelli bun noodles (I separate about 2 inches worth of noodles from the block for 1 salad)
1 carrot, grated
1/3 of a large cucumber, half peeled and seeded, cut into small chunks
Handful of scallions, chopped (approximately 1/4 cup, or 3 scallions)
Handful of dry roasted, unsalted peanuts
Handful of cilantro, chopped
Half a handful of mint, chopped (optional, I find the mint to be a bit overwhelming, but a small amount is nice)
Boil a small pot of water for the noodles and prepare the veggies while you wait. I don't time the noodles, I just test them along the way. When they're done, drain, rinse under cold water, and let drain again. Combine all ingredients into a bowl, pour dressing over, and ENJOY!!
Tips:
• Get fish sauce and noodles at an Asian grocery store. Stock up!
• Get Thai chilies in bulk. Wash, dry, put in a ziplock bag, and store in freezer. These are great to have on hand to spice up your life!
• I use a veggie peeler to make lots of small peels of the carrot instead of grating it because I find it easier and faster than using a box grater.
• When you get scallions, wash and chop all of them when they're nice and fresh. Then put them in a ziplock bag and stick it in the freezer. This way you will have ready-to-use scallions for soups, stir fries, garnishes, etc.
• Store peanuts (and other nuts) in the freezer if you have room. Freezing prolongs their shelf life because the cold keeps their oils from going rancid.
