Recipe: Thai Glass Noodles with Crispy Shallots, Fried Ginger and Chilli Lime Dressing

THAI GLASS NOODLES WITH ASIAN HERBS, CRISPY SHALLOTS, FRIED GINGER STICKS AND CHILI LIME DRESSING
"Glistening noodles with aromatic herbs, sweet and sour lime dressing and crispy fried shallots - pure bliss. Refreshing for summer lunch or as a light appetizer for an Asian dinner, this also makes a brilliant base for seared tuna slices, prawns (shrimp) or crab."

150 g/5 oz very thin glass (cellophane or mung bean) noodles
1 carrot, cut into julienne
1 medium red onion, finely diced
1 (2-inch) piece of fresh root ginger, cut into thin julienne
1 large handful of fresh Thai sweet basil leaves or other basil leaves
1 handful of fresh coriander (cilantro) leaves
15 fresh mint leaves
Thai Chilli Lime Dressing (recipe follows)
Crispy Shallots (recipe follows)
2 tbsp crushed salted peanuts or cashew nuts
Fried Ginger Sticks (optional, recipe follows)

Soak the noodles in boiling water for about 5 minutes or until al dente. Drain and rinse in cold water. Dry on a tea towel (dish towel). Using a pair of scissors, cut the noodles into 6-inch lengths so that it is easier to mix. (The Chinese consider it bad luck to do this, but after doing this numerous times, nothing detrimental has happened to me!)

Place the noodles, carrot, onion, fresh ginger, basil, coriander (cilantro) and mint in a bowl. Pour the Chilli Lime Dressing over the salad. Arrange the salad on a large platter with the crispy shallots, crushed peanuts and fried ginger sticks, if using.

TO MAKE AHEAD:
The dressing, shallots and vegetables can be prepared the night before and stored in airtight containers. Do not add the onion until 2 hours before serving.

THAI CHILLI LIME DRESSING
"The dressing may be prepared ahead and refrigerated in an air tight container overnight."

1/2 cup fresh lime juice
2 tsp sugar
1 garlic clove, crushed
1/2 medium red chilli, de-seeded and chopped
2 tbsp Thai fish sauce
1 tbsp chopped fresh coriander (cilantro)

Pour all the dressing ingredients into screw-top jar; shake well. (Alternatively, crush the dressing ingredients in a mortar and pestle, adding the lime juice and fish sauce last.)

CRISPY SHALLOTS
"The shallots can be prepared 3 hours before using."

2 1/2 cups peanut oil or vegetable oil
12 shallots, very thinly sliced
1 cup all-purpose flour
1 tsp salt

Heat the oil in small to medium heavy saucepan.

Toss the shallots in the flour and shake off any excess. Test the temperature of the oil with a small piece of coated shallot, if it sizzles dramatically when added to the oil, the oil is ready. Using a wire scoop, add the shallots to the hot oil, in batches if necessary. Fry for about 3 minutes until golden. Drain on kitchen paper (paper towels) and sprinkle with salt.

FRIED GINGER STICKS
"Make these in the morning and store in airtight container for use in the evening."

1 (1-inch) piece of fresh root ginger, peeled
5 tbsp vegetable oil

Slice the ginger into very fine julienne. Heat the oil in a medium saute pan. Add the ginger and fry until golden and crispy. Drain on kitchen paper (paper towels).

VARIATIONS:
Prawns (shrimp), crab, lobster, seared slices of tuna, shredded chicken, or seared fillet (tenderloin) of beef would all be tasty additions.

Servings: 6 (appetizer), 4 (main course) or 8 (side d1sh)
Adapted from source: Well Dressed Salad by Jennifer Joyce