Thai Glass Noodle Salad with Tuna Recipe
A light, quick and very aromatic salad with glass noodles and canned tuna. It’s the Thai answer to pasta salad – lots of herbs, lime, chili and fish sauce instead of mayonnaise. Ideal for a work lunch or a warm-evening dinner.
Prep Time
20 min
Cook Time
5 min
Total Time
25 min
Servings
3
Ingredients
- glass noodles - 80 g
- tuna in brine - 1 can
- carrot - 1 piece
- cucumber - 0.5 piece
- shallot or red onion - 1 piece
- cherry tomatoes - 8 piece
- fish sauce rybny - 2 tablespoons
- lime juice - 3 tablespoons
- sugar trzcinowy - 1.5 teaspoons
- chili pepper - 1 piece
- fresh coriander - 3 tablespoons
- fresh mint - 2 tablespoons
Main Ingredient:
tuna
Preparation
- Pour boiling water over the glass noodles in a large bowl and leave for 8–10 minutes, until soft and translucent. Drain, rinse with cold water and set aside to drain well.
- In a small bowl, mix fish sauce, lime juice and brown sugar until the sugar dissolves. Add the chopped chili pepper.
- Drain the tuna and gently break it into larger flakes with a fork.
- In a large bowl, combine the glass noodles, carrot, cucumber, shallot and cherry tomatoes.
- Add the tuna, pour over the prepared dressing and gently toss so the noodles are well coated but the tuna doesn’t break up completely.
- Finally, add the chopped coriander and mint and toss lightly again.
- Taste the salad and, if needed, adjust with extra lime juice (for more acidity) or a little more fish sauce (if it needs salt).
- Serve immediately or after a short chill in the fridge (10–15 minutes) to let the flavors meld.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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