Thai Glass Noodle Salad

Happy Friday!

I was introduced to this dish in Phuket, Thailand in 1995. It is so amazing and easy, that when I made for lunch today, I knew I had to share it with everyone!

Thai Glass Noodle Salad
for the salad:
4-6 ounces dried Bean Thread
2 cups veggies of your choice (I like snow pea pods, sliced baby carrots, and julienned red onions)
1/2 cup freshly chopped cilantro

for the dressing:
juice of 1 lime (about 3-4 Tbs.)
2 Tbs. fish sauce
2 Tbs. chili garlic sauce
1 garlic clove minced
1 Tbs. Sesame oil
3 Tbs. coconut palm sugar (or brown sugar works great too)
1 red Thai chili-sliced thinly (optional)

to assemble:
Cook the noodle according to the package directions.

Meanwhile, cut up you veggies. Place everything for the dressing in a bowl, and whisk until the sugar is dissolved. (TIP: if you want to take a little bitterness out of your snow pea pods, add them to the hot water with your bean threads).

Drain and rinse in cold water. Place in a nonreactive mixing bowl, and toss with veggies and dressing.

Serve, and feel the love!