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| Main Ingredients | Glass noodles, Spring onions with greens |
| Cuisine | Thai |
| Course | Salads |
| Prep Time | 16-20 minutes |
| Cook time | 0-5 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- 200 grams glass noodles
- 4-5 spring onions with greens
- 1 medium light green cucumber, unpeeled
- 1 medium green capsicum
- 1 medium carrot, peeled and grated
- 4-5 fresh mint leaves + a sprig for garnish
- 4-5 fresh coriander sprigs
For dressing
- 1 lemon grass stalk
- 5 fresh red chillies
- 1 teaspoon grated ginger
- Salt to taste
- 2 tablespoons lemon juice
- 2 teaspoons honey
Method
- Boil 2 cups water in a deep non-stick pan.
- Cut spring onions with greens into diamond shaped pieces and put into a bowl. Quarter cucumber vertically, remove the seeds and cut again into long thin strips. Put this into the same bowl.
- Put glass noodles in the boiling water, switch off the heat and let it remain for a couple of minutes. Drain and put into a bowl of 1 cup cold water and separate its layers gently.
- Cut capsicum into long thin strips and mix with cucumber and spring onions. Add carrot and mix well.
- For dressing, finely chop lemon grass. Finely chop red chillies and put both into a bowl. Add ginger, salt, lemon juice and honey and mix well.
- Add the dressing, reserving some, to the bowl of vegetables and mix well. Let it stand for 2-3 minutes.
- Drain the noodles, squeeze out excess water and add to the bowl and mix well.
- Finely chop mint leaves and coriander sprigs and add to the bowl. Drizzle the reserved dressing and mix well.
- Transfer onto a serving plate and serve garnished with a sprig of mint.
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