Sunday, July 17, 2011

Thai Salad

Credit: Jaime Oliver

I saw this recipe on a Jaime Oliver cooking show, I tweaked it a bit to fit my own tastes. One the show he suggested ground lamb instead of beef and I might give that a try as well. (Serves 4)

10 1/2 oz cellophane noodles or beanthread noodles
7oz ground beef
2 teaspoons five-spice powder
5 tablespoons olive oil
2 cloves of garlic, peeled and grated
2 heaping teaspoons of grated fresh ginger
3 teaspoons sugar
1 bunch of scallions, finely sliced
3 tablespoons fresh lime juice
1 tablespoon soy sauce
2 fresh red chillies, seeded and finely sliced
1 handful of fresh cilantro, chopped
1 handful of fresh mint, chopped
2 handfuls of roasted peanuts (I suggest chopping them up a bit)
sea salt and freshly ground black pepper

1. Soak the noodles in a bowl of warm water until soft, then drain and put back in the bowl.
2. In a hot wok fry the beef and five-spice powder in the olive oil until brown and crisp, then add the garlic, ginger, peanuts and sugar and stir-fry for another 4 minutes.
3. Remove from the heat and stir the wok mixture into the noodles. Add the scallions, lime juice, fish sauce, chillies, and mint to the bowl.
4. Toss well and correct the seasoning. Sprinkle with some extra herb leaves if you like and serve cold.